Ingredients
You'll need to make:
1 batch Sour Cream Pastry
Pot roasted quinces
150g caster sugar
450ml water
300ml Maggie Beer Verjuice
1kg fresh quinces
Chocolate and Vino Cotto Frangipane
1/3 cup (80ml) Vino Cotto
50g dark chocolate cocoa
1 free range egg yolk
2 free range eggs
1 1/2 cups (200g) almond meal
400g caster sugar
120g unsalted butter, softened
You'll need to make:
1 batch Sour Cream Pastry
Pot roasted quinces
150g caster sugar
450ml water
300ml Maggie Beer Verjuice
1kg fresh quinces
Chocolate and Vino Cotto Frangipane
1/3 cup (80ml) Vino Cotto
50g dark chocolate cocoa
1 free range egg yolk
2 free range eggs
1 1/2 cups (200g) almond meal
400g caster sugar
120g unsalted butter, softened
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Methods
Prep time: 30 mins / Cook time: 4 hours.
METHOD
Pot roasted quinces
1
Preheat fan forced oven to 170°C.
2
Once you have peeled the quinces cut in half and remove the cores and cut into quarters. Place in a pot of water with a squeeze of lemon and set aside, to help stop oxidising.
3
To pot roast, the quinces, place the water, Verjuice, and sugar into a heavy-based medium-sized pot, place this over high heat, bring to a boil, and boil for 10 minutes till a syrup begins to form. Place quartered quinces into syrup with the lid on into the oven.
4
Cook for 2 ¾ hrs, give the quinces a very light toss halfway through the cooking time, making sure not to break up the wedges. Take the lid off and return to oven. Check the quinces every 30 minutes to make sure that the liquid has not all evaporated, if it starts to and they're looking like they will catch on the bottom, add some water.
5
Once the quinces are cooked they should be a beautiful ruby red colour and there will be virtually no syrup left in the base of the pot. Remove the quinces from the pot and place them onto a plate or tray to set aside and cool.
6
Increase the oven temperature to 200°C fan forced.
CHOCOLATE & VINO COTTO FRANGIPANE
7
Place the butter and caster sugar into a food mixer, and beat until light and creamy (approx 6 minutes). Then add the eggs and yolk, one at a time, then the cocoa and Vino Cotto, mix for a further minute, then add the almond meal and mix until well combined.
8
Scoop out the Chocolate and Vino Cotto frangipane into a container and set aside until ready to use.
9
Make the sour cream pastry and roll it out to 3mm thick.
10
Grease a flan tin, 23cm x 2.5cm, and line with the pastry, cut off the excess pastry around the edge but allow the pastry to come above the tin by 5mm, to allow for shrinking during blind baking. Place in the fridge for 15 minutes to chill.
11
Remove the tart shell from the fridge, prick the bottom with a fork, line the top with bake-well paper and place blind-baking beans on the top. Place into the pre-heated oven for 20 minutes, then remove the beans and bake well paper and bake for a further 5 minutes.
12
Reduce the oven temperature to 175°C fan forced.
13
Remove from the oven and place 2/3rds of the chocolate and Vino Cotto frangipane mix on the base of the tart shell, then place the cooked quince wedges on top of this, then dot the remaining amount of chocolate and Vino Cotto frangipane on top of the quinces.
14
Return the tart to the oven and bake for 50 minutes to 1 hour, this time will depend on your oven, just be sure to check that the frangipane is cooked in the centre.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 30 mins / Cook time: 4 hours.
METHOD
Pot roasted quinces
1
Preheat fan forced oven to 170°C.
2
Once you have peeled the quinces cut in half and remove the cores and cut into quarters. Place in a pot of water with a squeeze of lemon and set aside, to help stop oxidising.
3
To pot roast, the quinces, place the water, Verjuice, and sugar into a heavy-based medium-sized pot, place this over high heat, bring to a boil, and boil for 10 minutes till a syrup begins to form. Place quartered quinces into syrup with the lid on into the oven.
4
Cook for 2 ¾ hrs, give the quinces a very light toss halfway through the cooking time, making sure not to break up the wedges. Take the lid off and return to oven. Check the quinces every 30 minutes to make sure that the liquid has not all evaporated, if it starts to and they're looking like they will catch on the bottom, add some water.
5
Once the quinces are cooked they should be a beautiful ruby red colour and there will be virtually no syrup left in the base of the pot. Remove the quinces from the pot and place them onto a plate or tray to set aside and cool.
6
Increase the oven temperature to 200°C fan forced.
CHOCOLATE & VINO COTTO FRANGIPANE
7
Place the butter and caster sugar into a food mixer, and beat until light and creamy (approx 6 minutes). Then add the eggs and yolk, one at a time, then the cocoa and Vino Cotto, mix for a further minute, then add the almond meal and mix until well combined.
8
Scoop out the Chocolate and Vino Cotto frangipane into a container and set aside until ready to use.
9
Make the sour cream pastry and roll it out to 3mm thick.
10
Grease a flan tin, 23cm x 2.5cm, and line with the pastry, cut off the excess pastry around the edge but allow the pastry to come above the tin by 5mm, to allow for shrinking during blind baking. Place in the fridge for 15 minutes to chill.
11
Remove the tart shell from the fridge, prick the bottom with a fork, line the top with bake-well paper and place blind-baking beans on the top. Place into the pre-heated oven for 20 minutes, then remove the beans and bake well paper and bake for a further 5 minutes.
12
Reduce the oven temperature to 175°C fan forced.
13
Remove from the oven and place 2/3rds of the chocolate and Vino Cotto frangipane mix on the base of the tart shell, then place the cooked quince wedges on top of this, then dot the remaining amount of chocolate and Vino Cotto frangipane on top of the quinces.
14
Return the tart to the oven and bake for 50 minutes to 1 hour, this time will depend on your oven, just be sure to check that the frangipane is cooked in the centre.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Vino Cotto 250mL
$20.50
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