Quince and apple taste and look good together. I poach my own quince for this recipe (see footnote).
1 person made this
1 sheet frozen puff pastry, defrosted
250g homemade poached quince (see footnote)
200ml cloudy apple juice
250g apple sauce, shop-bought or homemade
1 large tart apple
caster sugar, mixed with cinnamon to taste
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Method Prep:15min › Extra time:10min › Ready in:25min
Place the puff pastry on a baking tray lined with a large sheet of baking parchment. Roll out the pastry slightly larger than its original size. Cut off a 1cm stip on all four sides. Brush the edges with cold water and place the strips on all four sides and press the edges down with your fingertips to seal. Place the baking tray in the freezer for 10 minutes.
Preheat the oven to 200 C / Gas 6.
Drain the quince and reserve the syrup. Pour the syrup in a small saucepan together with the apple juice. Bring to a boil and cook at high heat until thick and syrupy. Remove from the heat.
Remove the baking tray from the freezer. Brush the puff pastry with the apple sauce.
Peel, core and slice the apple. Arrange the apple and the quince slices so they overlap, alternating a row of apple with a row of quince slices. Cover the tart generously with the fruit.
Brush the warm sirup all over the tart and sprinkle with cinnamon sugar. Bake in the preheated oven until the puff pastry is lightly browned, 30 to 35 minutes.
Pull the tart with the baking parchment off the baking tray and transfer to a wire rack. Let cool and serve within a few hours.