10 1/2-inch tart pan with removable bottom (or
andied zest.
Candied quince:
Peel the quince, slice it in
ven to 350\u00b0F. Bake tart crusts for 10 mins.
Combine the sliced quince, honey, water, and a pinch
o not be concerned if quince discolours.
Place peels and
To make the quince juice, wash & wipe off fuzz
reased 9 1/2-inch tart pan; press into fluted edges
saucepan.
Drain the quince and add it to the
ound cake pan.
Place quince in a bowl and cover
or later use.This dough recipe can be used to make
Cut quince in quarters, core and peel.<
stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce
ough into four 4-inch tart pans (or one 9 or
tablespoons butter and the quince syrup in a bowl; brush
ver about half the diced quince paste. Spoon another third of
ress three cloves into each quince half. Place the fruit in
Preheat oven to 400\u00b0F. Line a large oven tray with baking paper.
Cut 4 (4 inch) rounds from puff pastry. Arrange on tray about 1 inch apart. Heat quince paste with 2 tbsp water in a small saucepan until smooth. Brush pastry with some of the quince mixture. Arrange apples slices on pastry, overlapping slightly. Brush with more quince mixture. Bake for 20 mins, or until puff pastry is crispy and apple is tender.
Brush tarts with remaining quince mixture. Serve warm.
Bring quince and 7 cups water to
or the red cabbage and quince, place 1 cup water, the
nd up the sides of tart pan to form a crust