QUINTRECALICIOUS

Quince has to be one of our favourite fruits. Once poached and sealed in an airtight container, with a round of baking paper on top, it will last well for several months in the fridge. Here it crowns one of the British classics: treacle tart. Serve with lashings of cream or crème fraîche on a cool winter’s day.

MAKES ONE 20 CM (8 INCH) TART

SLOW-COOKED QUINCE

5 quinces

200 g (7 oz) caster (superfine) sugar

Peel and quarter the quinces, removing the cores. Put the cores and peelings onto a piece of muslin (cheesecloth) and tie up with kitchen string.

Put the sugar and 500 ml (17 fl oz/2 cups) of water in a large heavy-based saucepan. Bring to the boil, then add the quince and the muslin parcel. Cover with a round of baking paper and bring to a slow simmer. Cook, without the lid on, for 6 hours, or until the quince turns a deep, dark red.

Transfer the quince and syrup to an airtight container, cover with a round of baking paper, seal the lid and keep until required. The quince will keep in the fridge for 3–6 months.

TREACLE TART

1 quantity of sweet pastry

85 g (3 oz) brioche crumbs

60 g (2¼ oz) almond meal

300 g (10½ oz) golden syrup or mild honey

150 ml (5 fl oz) thin (pouring) cream

1 egg

1 handful of almonds, for scattering

Preheat the oven to 170ºC (325ºF/Gas 3). Have a 20 cm (8 inch) tart mould or pie dish at the ready.

Roll out the pastry to about 3 mm (¹/₈ inch) thick, then cut out a disc slightly bigger than your tart mould. Lightly press the pastry into the mould, making sure to get right into the corners. Trim the edge with the back of a knife and place on a baking tray.

Line the pastry shell with baking paper. Fill with baking beads or raw rice and bake for 15–20 minutes, or until the pastry is cooked through.

Remove from the oven and carefully lift out the paper and beans.

While the tart shell is cooling, put the brioche crumbs and almond meal in a food processor and blitz until combined. Warm the golden syrup and cream in a small saucepan and add to the food processor. Add the egg and mix until smooth. Pour into the tart shell.

Add as much of the quince as you like — we recommend 12–15 pieces, so you have some left over to go with your yoghurt and muesli for breakfast.

Sprinkle with the almonds and bake for 25–30 minutes, or until golden brown all over. Check that the base of your tart is cooked — this is a heavy mixture, so sometimes you may need to cook it a little longer.

Best enjoyed within 1–2 days.