Quince season is nearly here, so here is a recipe for our most popular quince product, Quince & Ricotta Tart- please don’t call it cheesecake (I have issues!)
Pastry Case
170g butter
85g caster sugar
50g (1) egg
260g flour
Lightly cream butter & Sugar
Add Egg & mix until combined
Add Flour & mix into paste, until it comes clean off the bowl – be careful not to over mix.
Transfer to a bowl. Cover and refrigerate for 30mins (or overnight)
Lightly flour workbench & roll out into a sheet approx 5mm thick & big enough to cover an 18cm diameter tin –fluted sides & loose bottom.
Grease the tin
Line tin with the pastry being careful not to stretch (it will tear or shrink back if stretched).
Return to fridge for 30 min (or longer if required)
Pre-heat oven to 150°C.
Line top of tart with foil or baking paper & fill with pastry weights (dried rice or beans) and bake for 30mins
The pastry should be baked and but not coloured- allow to cool
Check for holes & cracks, patching any up with the left over pastry
1 quince – peeled & halved and cored
500ml water
20g sugar
Place water & Sugar in saucepan & gently bring to the boil. Reduce the heat to a simmer.
Place the quince halves in the simmering syrup, poach until tender- do not overcook the quince or it will become too soft. It will take approx 40 -45 min.
Remove from Liquid, cover and cool, and then slice into 5mm slices.
Cinnamon Sugar
100g granulated Sugar
1 ½ teaspoons cinnamon
2-3 small drops olive oil
Place all the ingredients into a bowl & using your hands rub oil in to cinnamon & sugar to ensure even distribution and prevent separation. Set aside until required
Filling & Assembly
125g ricotta cheese
50g (1) egg
60g fresh cream
Zest of 1 lemon
Pre-heat oven to 190°C
Place ricotta cheese & sugar in a bowl and beat until smooth.
Add the egg, cream & lemon zest, and blend together until smooth. Do not over beat mix
Pour 1/3 of mix into the pastry case, then place quince slices evenly over the filling
Pour the remaining mixture over the quince and sprinkle generously with cinnamon sugar
Bake for 25-30mins (or until mixture is set).
Cool before removing from flan case
Dust generously with icing sugar before serving.
Give it a try & let me know how it works out...
I forgot they will be on special at our Bentleigh and Camberwell stores on Tuesday 16th March - for those that cant be bothered with the baking & want to get straight to the eating
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3 comments:
I've lost count of how many of these I've eaten, autumn on the plate. I can be bothered, but yours is so good: I work hard, so why not spoil myself?
No special at Windsor on Tuesday?
I love this, thank you so much for the recipe, we can only get the normal ricotta tarts in Sydney!
Neil & Ya thank you so much for your comments- soory I took so long to reply but I was having issues with the comment facility & have finaly worked it out! Neil, Sorry no specials in Windsor but I will work on it for you!!!
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