Carrot and Parsnip Tart

Golden Root Vegetable Tart

Wotchers!

I’ve decided to go all autumnal this week with this comforting, root vegetable tart. It was inspired by a recipe from 1604 for parsnip pie.

It can make the basis of a light lunch or be served as an accompaniment to a main meal.

Its simple flavours are enriched by generous use of butter, with which both carrots and parsnips become glorious. And by generous, I mean about 50g, less than two ounces in old money, so hardly extravagent either budget or health-wise.

And yes, I’ve hopped onto the current ‘spiral tart’ craze to provide the impressive appearance, but I would argue that it is only a development of the apple rose tart, so neeners!

Like the apple rose tart, and unlike most of the current crop of spiral tarts, this tart also has a filling beneath the decorative vegetable ribbons – the remains of the vegetables carved up for the decoration are steamed and then mashed together with lashings of butter and pepper. They give the tart both substance and richness.

Equipment Recommendation
I don’t usually mention cooking equipment, mostly because my kitchen is too small to have much of anything, but I heartily recommend this kind of saucepan set:

steamer saucepan set

The top two tiers are steamer pans, over a regular saucepan. You can cook all the side dishes for a Sunday lunch in this – potatoes in the bottom and up to four vegetables in the steamer baskets – at the same time, on one burner/ring on the stove, removing the baskets from the stack as the contents are done. I use mine daily.

Other vegetables you might like to try with this recipe: beetroot, turnip, swede, butternut squash, courgette.

Carrot and Parsnip Tart

1 x 20cm partially blind-baked shortcrust pastry tart shell
5 large parsnips
5 large carrots
50g butter
salt & pepper

  • Peel the carrots and parsnips, then cut into ribbons. I find a Y-shaped peeler is best for this.
  • Cook the ribbons in a steamer basket over boiling water for 5 minutes. Set aside to cool.
  • Chop the remains of the vegetables into cubes and steam over the boiling water until tender. The parsnips will probably require more cooking than the carrots, so have them in separate steamer baskets so you can remove them when done. Even though they will be mashed, you don’t want them mushy.
  • Mash the cooked vegetables together. Don’t be too thorough with your mashing – it’s nice to be able to see flecks of both vegetables in the mix, and it gives a mottled, almost marbling effect. Add 30g of the butter, and salt and pepper to taste. Set aside to cool.
  • When cold, spoon the mashed vegetables into the tart shell and smooth over.
  • Arrange the ribbons of vegetables in alternating circles on top. You can begin in the middle or on the edges of the tart.
  • Preheat the oven to 180°C, 160°C Fan.
  • Melt the remaining butter and brush lightly over the top of the vegetable ribbons.
  • Bake for 20 minutes, then cover lightly with a foil tent to prevent the vegetable ribbons from burning, and bake for a further 10 minutes.
  • Cool in the tin for 10 mintes before removing and serving.

Two Choux Tart

Brassica Tart

Wotchers!

Still on a French theme, but from a different source than the one I had planned.

This is an adaptation, albeit very slight, of a recipe by Madeleine Kamman in her gastronomic memoir, When French Women Cook. Aside from the originality of the recipes, each has a wine recommendation – how fab is that?

Wandering through the Fresh section of the supermarket, (the orange one, in case anyone’s curious) I was reminded of this recipe when I spotted some baby Brussels Sprouts – endearingly cute, grape-sized morsels. Now I know they’re not everyone’s favourite, but this recipe might turn even the most vehement opponent.

You don’t have to use mini ones at all, of course – full-sized are fine – but the mini ones have a charm ( much needed in certain circles, when Brussel Sprouts are mentioned). You could also make this with broccoli instead of sprouts, but I’d urge you to try it as is, just once.

I’ve made four, individually-sized tarts, but you can make a large one and bake for just 10 more minutes.

They make for a lovely light lunch, but can also serve as a side dish.

NB: Don’t eat these hot from the oven. The flavours are distinctive, but delicate. Allow the tart(s) to cool to just warm before serving.

Two Choux Tart

Pastry

225g plain flour
60g cornflour or rice flour
140g butter
ice cold water

  • Put the flours and butter into the bowl of a food processor and blitz until the mixture resembles breadcrumbs.
  • With the machine running, gradually add the cold water a tablespoon at a time until the mixture comes together in a ball.
  • Tip the mixture onto a floured surface, knead smooth.
  • Divide the pastry into 4 and roll out thinly (5mm). Grease and line four individual tart tins with the pastry. Alternatively, line one large (20-24cm) tart tin.
  • Leave the excess pastry overhanging the edges of the tin(s), cover with cling film and chill in the fridge until required.

Filling
1 small cauliflower
500g baby Brussels sprouts
50g butter
salt and pepper
30g plain flour
225ml vegetable blanching water
125ml milk
100ml low fat crème fraiche
freshly grated nutmeg
160g ham, diced small (8mm)

  • Cut the cauliflower into small florets.
  • Remove the outer leaves of the sprouts and trim the stalk.
  • Bring a pan of water to the boil.
  • Cook the sprouts and cauliflower for 4 minutes.
  • Drain, retaining the cooking liquid.
  • Melt 20g butter in the pan and add the drained vegetables, salt and pepper.
  • Toss gently, cover and cook over medium heat for a further 5 minutes.
  • Remove the lid and allow any liquid to evaporate.
  • Remove the vegetables and set aside to cool.
  • In the same pan, melt the rest of the butter.
  • Add the flour and cook for 3 to 4 minutes.
  • Gradually add 225ml of the vegetable cooking liquid and the milk.
  • Whisk until smooth and thickened. Adjust seasoning and add a good grating of nutmeg.

 

  • Preheat the oven to 200°C, 180°C Fan.
  • Remove the pastry-lined tin(s) from the fridge, trim the excess pastry and crimp the edges.
  • Arrange the cauliflower and sprouts in the pastry cases and scatter over the ham.
  • Pour over the white sauce and allow to settle into the gaps.
  • Spread a thin layer of crème fraiche over the top of the tart(s).
  • Bake for 30-40 minutes until the pastry is crisp. If the top seems to be browning too quickly, lightly cover with a sheet of baking parchment.
  • Allow to cool until just warm before serving.

Oyster Tarts

Oyster Tarts
Wotchers!

A great little recipe from that classic baking institution: Be-Ro.

Thomas Bell founded his grocery company in Newcastle-upon-Tyne in 1875. Amongst other items, he manufactured and sold baking powder and the world’s first self-raising flour under the brand name Bell’s Royal.

After the death of King Edward VII the use of the word ‘Royal’ in business was prohibited, so Thomas shortened each word to just two letters, and the Be-Ro brand was born.

To encourage the use of self-raising flour, the company staged exhibitions where visitors could taste freshly-baked scones, pastries and cakes. This proved so popular, and requests for the recipes so numerous, the Be-Ro Home Recipes book was created. Now in it’s 40th edition, the company claims that, at over 38 million copies, its recipe booklet “is arguably one of the best-selling cookery books ever.”

I’m not sure which edition my Be-Ro booklet is, as it’s undated, but from the appearance of the smiling lady on the front it definitely has a 1930s feeling; it’s pictured on the Be-Ro website, with a deep red cover.

These little tarts are a beautiful example of how the simplest ingredients can be given a subtle twist and appeal by both their appearance and the ease with which they are whipped up. In essence, these are a Bakewell Tart with cream, but a little tweak turns them into sweet ‘oysters’.

I’m not a fan of almond flavouring, so I’ve used lemon zest to brighten the almond sponge and used a seedless blackcurrant jam inside. Adding the jam after baking (unlike the method for Bakewell Tarts) circumvents cooking the jam for a second time, and so it retains its brightness of flavour as well as colour. The pastry is crisp and dry and a perfect contrast against the moist filling. I’ve opted for an unsweetened pastry, but feel free to use a sweetened one if you prefer.

You could customise these tarts by swapping the ground almonds for almost any other nut, and matching the jam accordingly. Here are a few that occurred to me.

  • Almond with orange zest, and orange curd as the filling.
  • Coconut and lime curd, with a little lime zest in the filling.
  • Hazelnuts or pecans, with a praline paste or Nutella in the filling.
  • Walnut and a little coffee icing

Have fun with them!

Oyster Tarts

Pastry
60g cornflour
225g plain flour
140g butter
ice-cold water

Filling
70g unsalted butter, softened
70g caster sugar
1 large egg
zest of 1 small lemon
85g ground almonds

To serve
200g cream cheese
200ml whipping cream
1tsp vanilla extract
1-2tbs icing sugar, plus more to sprinkle
120g sharp jam

  • Put all the pastry ingredients except for the water into the bowl of a food processor and blitz until the mixture resembles breadcrumbs.
  • Gradually add the water, one tablespoon at a time, until the mixture comes together in a ball.
  • Knead smooth, then roll out thinly. Cover with cling film and chill in the fridge to relax.
  • Preheat the oven to 170°C, 150°C Fan.
  • Beat the butter and sugar for the filling until light and fluffy. This will take about 5 minutes to get as much air into the mix as possible.
  • Add the egg and whisk in thoroughly.
  • Fold in the lemon zest and ground almonds.
  • Grease a 12-hole shallow tart tin.
  • Remove the pastry from the fridge and cut out 12 circles. Line the prepared tin with the pastry.Add about a tablespoon of filling to each tart. I use a small ice-cream scoop but 2 spoons will also work.
  • Bake for 18-20 minutes, turning the tin around after 10 minutes to ensure even cooking.
  • Transfer the cooked tarts onto a wire rack and allow to cool.
  • Whisk the cream cheese, vanilla and cream together until firm. Gently stir through a little icing sugar to slightly sweeten.
  • When the tarts have cooled, slice off the top of the filling with a sharp knife and set aside.
  • Add a teaspoon of jam and either spoon or pipe a little of the cream mixture into each tart.
  • Set the ‘lids’ back on the tarts at a jaunty angle, so as to appear like a half-opened oyster.
  • Dust with icing sugar and serve.

Egg and Bacon Pies

bacon egg pie

Wotchers!

Sometimes the best-tasting food is also the simplest. This recipe was yet another from one of my many dusty W.I.pamphlets from the mid 20th century. It was so brief it barely qualified as a paragraph, let alone a recipe, so I’ve added some detail below to help things along. In essence, you can count the number of ingredients in this pie on one hand: pastry, egg, bacon, seasoning. The pie in the picture above also contains diced tomato, which I thought would add freshness; it did to a certain extent, but not to the degree I was hoping, and in fact, the ‘plain’ bacon and egg pie was tastier. Alas, my cross-section photo for this pie (see below) wasn’t as visually arresting as the one above, so I decided to lure you with the picture above, then set the record straight. You can choose whichever version appeals most.

Bacon & Egg Pie

Also, I’ve mentioned them before, but I just LOVE my small cake/tart tins I found at my local The Range (4 x 10cm diameter pans for £2.50). They have a small lip on the side, which makes them great for tarts or, in this case, for firmly attaching the pastry lids of pies. This is not a paid endorsement – I just think they are a bargain and am sharing.

You can be as pro-active or as lazy as you like with these pies – make everything from scratch or buy it in if you’re pressed for time. Personally, I like to hover, metaphorically, between the two: make the pastry for the base, but buy a sheet of ready rolled puff pastry for the top, onna count of life too short etc, etc. The cornflour shortcrust is dry and crisp, and the buttery, flaky, puff pastry is both delicious and a fantastic contrast. Once the pans are lined, sprinkle over a little cooked bacon, crack in a whole egg and add the lid and you’re done!

OK, yes, you should add a sprinkling of fresh parsley too.

And pepper. Of course pepper.

Well OBVIOUSLY crimping the edges is a good idea.

And yes, egg-yolk wash will give both colour and shine.

I’ll come in again.

Amongst our weaponry are such diverse elements as….

Oops! Wrong sketch.[1]

Once the pans are lined, sprinkle over a little cooked bacon and some fresh parsley, season with black pepper, crack in a whole egg, a little more parsley and pepper, add the lid, crimp the pastry edges, wash over with beaten egg and you’re DONE!

The quantities are up to you and however many you’re catering for. The suggestions below are for 4 individual pies. Any excess pastry, of either sort, can be frozen for later, as can the cooked pies, for up to a month.

Bacon and Egg Pies

1 batch cornflour shortcrust – scroll down on this page
1 roll puff pastry
100g lean bacon
4 large eggs
4-6 tablespoons of chopped, fresh parsley
coarse-ground black pepper
4 tomatoes – skinned, de-seeded and diced finely – optional

1 large yolk – for glazing

  • Pre-heat the oven to 200°C/180°C Fan.
  • Roll out the shortcrust pastry to a thickness of 5mm.
  • Grease and line your tart tins with the shortcrust pastry, making sure to ease the pastry into the bottom edge of the pan, not stretch it. Leave excess pastry hanging over the sides of the tin and chill in the fridge until required.
  • Chop the bacon into small dice and cook until just done. No browning. Drain on kitchen roll.
  • Remove pies from fridge.
  • Scatter the bacon in the bottom of the pies.
  • Add a sprinkling of chopped parsley and a little back pepper. No need for salt, as the bacon is salty enough. Add the tomatoes if using.
  • Crack an egg into each pie. If you want the yolk to be dead centre, you could clear a space amongst the bacon, but it’s not really necessary.
  • Add more parsley and black pepper.
  • Cut four squares of puff pastry, large enough to cover the pies.
  • Brush the rims of the pies with water then lay over the puff pastry squares.
  • Press firmly around the edges, then trim the excess pastry with a sharp knife.
  • Crimp the edges of the pies for a decorative effect.
  • Whisk the yolk with a tablespoon of water and brush the pie tops liberally.
  • Cut three or four small vent holes, NOT in the middle – you don’t want to break the yolk inside.
  • Bake for 15-20 minutes until the top is puffed and golden and the underside crisp.
  • Enjoy warm.

[1] NOBODY expects the Spanish Inquisition! Least of all my husband who read all of the above with a blank expression then said “I don’t get it.” *sigh*


Origami Pies

Filo Mince Pies

Wotchers!

The Festive Food recipe this week isn’t really a recipe, (What? No! Boo! Wot a swizz! We wuz robbed! etc.etc) it’s more of a ‘how to give a new twist to an old favourite’. After all, the Festive Season can be stressful enough without having to learn entirely new culinary creations. Its much easier on the cook to jazz up a firm family favourite with a little nifty pastry work and then be able to sit back, relax and enjoy the day itself. It’s an idea that everyone can adapt to their own festive requirements – pastry origami!

Behind the glamorous exterior, it’s basically a pie, or a tart, but a little pastry magic turns it into a thing of beauty. You can use any pastry you wish – the pictures here show the effects created by three different kinds of pastry. The top photograph shows mince pies made from filo pastry, the photograph below shows beetroot, walnut and goats cheese pies made with puff pastry, and most strikingly, the picture at the bottom shows the showstopping effects of combining shortcrust pastry coloured with freeze-dried beetroot and spinach powders (add 10-15g of powder to the flour in your favourite pastry recipe).

BeetrootPies

All three have been created using the same, simple method to wrap the pastry around the filling, with the photograph below perhaps showing most clearly the shaping of the pastries.

ColouredPastries

Nevertheless, I shall be breaking out my trademark diagrams to reveal the simple method behind this eye-catching design.

But before I do, here are some suggestions for each pastry type

  • Filo Pastry – the finished pastries stay compact during cooking and neither shrink nor swell up as the other pastries do. The fact that it comes in ready-prepared sheets is an added stress reliever. Can be used for sweet or savoury recipes. For sweet recipes, add a sprinkle of sugar over the butter when laminating the sheets together. If you want to have one, decadent, luxurious mince pie, then this would be ideal. For savoury recipes, such as the beetroot and goats cheese pies above, make sure the filling is on the firm side, ideally one that can be shaped into a ball, that will just sit there quietly while you wrap the pastry around it. Ideal for a vegetarian starter or, if made larger, a main course – make the vegetarian in your life feel a bit special for their Christmas meal. You could even make the filling sausage meat for a new take on a sausage roll.
  • Puff Pastry – also comes in ready-made sheets, which is a big bonus. You can make 4 pastries from just a single sheet of ready-rolled puff pastry, by gently rolling it a little thinner (3-4mm) and thus making it go a little further. Since this pastry does puff up quite a bit during cooking, it is more suited to make pies of main-course size.
  • Shortcrust pastry – can also be bought ready made, but when it’s so easy to make yourself, why would you? You don’t HAVE to colour it with vegetable powders – the design will make it special enough, and the design is much clearer and crisper with this type of pastry. In many ways, the easiest pastry to work with, so if you’ve got neither the time nor the inclination to Faff About™ with the other two types, then go with this. Great for both sweet and savoury, starter and main dishes.

Method

  1. Prepare your pastry – roll out the puff /shortcrust pastries and laminate 3 sheets of filo together with melted butter.
  2. Cut your pastry into squares. For a starter/dessert sized pie, 10cm is ideal. 12cm of puff pastry will rise to make a great main course pie.
  3. You will need 2 squares of pastry for each pie.
  4. For each individual pie, proceed as follows: Pastry folding instructions graphic
  5. By the time the last petal is formed, the filling has been completely enclosed and your pie will hold its shape beautifully.
  6. To enjoy later, open-freeze now and then store in the freezer in zip-lock bags.
  7. To cook, thaw, brush with beaten egg and bake for 15-25 minutes (depending on size) at 200°C, 180°C Fan.

Apple and Butternut Squash Pie

Apple Butternut Squash Pie

Wotchers!

Here’s an example of how a passing comment I read turns into something delicious – which I find even more enjoyable for it being over 250 years old!

William Ellis was a gentleman farmer in Hertfordshire for most of the early 18th century. He was passionate about agriculture and husbandry and wrote extensively about his life and experiences. His reputation seems to have suffered somewhat both during his lifetime and afterwards, as his efforts to make money by writing about his knowledge of country matters was looked down on by ‘true’ gentlemen. Nowadays, his work is regarded in much higher esteem.

Ellis’ The Country Housewife’s Family Companion (1750) is delightfully scatty, wandering off on digressions and anecdotes at every opportunity.The inspiration for this recipe came from the final paragraph of a section on puddings, vinegars and savoury pies (I told you it was scatty!).

The original mentions a mixture of pumpkin and apples, however, it wasn’t pumpkin season when I first read it, and what I had on hand was an early season butternut squash, so that is what I used. Paired with some fluffy Bramley apples and just the slightest amount of sugar, this pie is light and refreshing, moist enough to hold it’s shape, but not so soggy as to ruin the pastry. Since modern Bramley Apples are probably much juicier than those available in the 18th century, I have included a little cornflour to thicken any excess liquid.

When it comes to the pastry, you have several options – obvs! The first time I made this I used a butter puff pastry, top and bottom. This decadence worked deliciously against the, lets face it, rather spartan filling – but the sharpness of the apple, the sweetness of the squash and the flaky crispness of the buttery pastry were truly a delight to savour. You could extend this flaky buttery-ness by opting for filo pastry. Alternatively, as in the photo above, mix-and-match with a shortcrust pastry for the bottom and sides and a puff pastry lid. If you’re planning a deep dish pie, then this would be your best option, as the shortcrust will hold the sides up better than puff – a large, flat pie is ideal for using butter puff pastry.

Apple Butternut Pie with puff pastry

Apple and Butternut Squash Pie

Rather than have a list of vague quantities to cover all the pastry and pie size options, I’ve decided to go with the deep dish pie, as there are a couple of details that require a little attention in order to get the very best results.

300g butternut squash – peeled and chopped, or shredded on a mandolin
300g Bramley Apples – peeled, cored and chopped, or shredded on a mandolin
3tbs caster sugar [1]
2tbs cornflour
1 sheet all-butter puff pastry
1 batch sweet cornflour shortcrust pastry – from here

egg-white for brushing

milk and caster sugar for glazing

  • Preheat the oven to 200°C, 180°C Fan.
  • Roll out the pastry and line a 24cm tart tin.
  • Prick the bottom of the tart with a fork to prevent blistering.
  • Line the pastry with baking parchment and weigh it down with rice, dried peas or baking beans.
  • Bake for 10 minutes, then remove the parchment and weights.
  • Brush the inside of the pastry with lightly beaten egg-white and bake for a further 5 minutes.
  • Set pie aside and raise the heat of the oven to 220°C, 200°C Fan.
  • Toss the apple and squash together.
  • Mix the sugar and cornflour together and sprinkle over the filling and toss again.
  • Add the filling to the blind-baked pastry case and press down firmly – there will be some shrinkage during cooking, especially when using Bramley Apples, and you want to try and minimise any possibility of a huge gap opening up between the pastry lid and the filling.
  • If your butternut squash is rather mature, and doesn’t seem very moist, add 2-3 tbs water over the filling before you add the pastry lid.
  • Damp the edges of the pie and lay the sheet of puff pastry over the top. Press together firmly and crimp the edges.
  • Trim the excess pastry.
  • Cut a 1.5-2cm steam vent in the centre of the pie – I find a plain, metal piping nozzle is the best/neatest way to achieve this. This will also help indicate whether the pie is cooked, as the filling will be visible through the hole and a shred or two extracted and tasted if necessary.
  • Decorate with pastry scraps as appropriate.
  • Brush the whole lid with milk and sprinkle with caster sugar.
  • Put the pie onto a baking sheet and bake in the hot oven for 15 minutes, then reduce the heat to 170°C, 150°C Fan and bake until the filling is cooked, 35-45 minutes more. NB The juice will be visible bubbling through the vent hole when cooked. If the lid is browning too much, cover it with a sheet of either foil or baking parchment.
  • Remove cooked pie from the oven and set aside to cool.
  • Eat warm or cold.

[1] This is the very minimum amount to still achieve a sweet pie. If your apples are especially sharp, add more sugar, but remember, the sugar will also draw out the juice from the apples, so add a little more cornflour as well to compensate.


Quince Cheesecake

Quince Cheesecake

Wotchers!

Something very different for you all this week, that I discovered on my shiny, SHINY new favourite recipe source – Coquinaria – an online resource of Dutch Medieval recipes.

Now is the season for Quince and whilst I love their fragrance perfuming the house, and the two-for-one recipe combination of ruby Quince Jelly and aromatic Quince Paste (membrillo) that you can make from just one batch of fruit, I’ve made them both for the past five years. I was looking for something different to use these fabulous fruits and this is the treasure I found.

It comes from the Manuscript UB Gent 476, which dates from the late fifteenth and early sixteenth centuries, and which corresponds roughly to the end of the Wars of the Roses and the start of the Tudor reign in England and Wales.

As far as tweaking the recipe goes, I’ve added a pastry crust and a decorated pastry lid, sprinkled with nib sugar. Reasoning that fruit nowadays is probably much larger and better formed than that of five hundred years ago, I halved the number of quince required to just three and also cut down on the butter, egg-yolks and sugar – it’s practically health food! 😉

Actually, just a further word about the ingredients – you can treat the curd/almonds/raisins/egg quantities given as the midpoint on a sliding scale, depending on how you want your cheesecake to turn out. If you reduce them all to 60g and just use 2 yolks, then the flavour of the quince really comes through sharp and strong, and the texture is quite light. If you increase them all to 120g and add an extra yolk, then it’s very rich and complex, with no one flavour dominating, and a much firmer texture. The quantities given strike a nice balance, I think, but experiment!

Peering over my shoulder at the Middle Dutch original text, my husband commented that an accurate translation of the title would be something along the lines of Weird/Peculiar/Eccentric Tart, but that’s not going to get anyone excited, so I’ve opted for a name both tempting and recognisable.

Quince Cheesecake

For the pastry
225g plain flour
60g cornflour or rice flour
140g butter
ice cold water

Filling
3 large-ish quince
85g curd cheese – drained
85g ground almonds
85g raisins
3 tablespoons white sugar
1tsp ground cinnamon
1/2 tsp ground mixed spice
3 large yolks
60g clarified unsalted butter – melted

Decoration
Apple jelly or apricot glaze
nibbed sugar

  • For the pastry
    • Put the flours and butter into the bowl of a food processor and blitz until the mixture resembles breadcrumbs.
    • With the machine running, gradually add the cold water a tablespoon at a time until the mixture comes together in a ball.
    • Tip the mixture onto a floured surface and knead smooth.
    • Divide into 2 pieces, one slightly larger than the other. Wrap each in clingfilm and chill for 30 minutes.
    • Take the smaller of the two pieces of pastry from the fridge and roll out until it it large enough to cover your intended tart tin. I used a 20cm loose-bottomed flan tin. This piece of pastry will be for the decorative lid. Don’t roll the pastry too thin, or the lid might curl up during baking – no thinner than 5mm. Slide the pastry onto some baking parchment.
    • Take the tart tin you’re going to use and lay it upside-down onto your pastry. LIGHTLY score around it with the tip of a sharp knife. This will give you an outline for your decorations.
    • Using a knife, or mini cutters if you have them, cut a design into the pastry lid. Don’t make the cutouts either too large or too close together – you still need to transfer it onto the top of the tart and whilst a lacy design is, without doubt, breathtaking, getting it from your work surface onto the tart would be a nightmare.
    • Cover the lid with cling film and return it to the fridge to rest/chill while you prepare the filling.
  • For the filling
    • Bring a large pan of water to the boil.
    • Remove the fluff from the quince by rubbing them over with a clean cloth.
    • Gently lower the quince – whole – into the boiling water and turn the heat down a little to a gentle simmer.
    • Simmer – uncovered – for 20-30 minutes until the fruit are tender (test with a cocktail stick). The motion of the hot water should have the fruit gently tumbling as they simmer, so they should cook evenly. The skins will split, but that’s fine, as long as the boiling isn’t too rough, they won’t fall apart.
    • Lift the poached fruit out of the water and set onto a sieve to drain/cool.
    • When cool enough to handle, remove the skin – it’ll peel off easily, like tomato skins – and cut away from the core all of the cooked and softened buttery-yellow flesh. The cores are larger than, say, an apple core, with the flesh closest to the core becoming quite gritty – you want to avoid using this gritty part.
    • Mash/blend all the cooked quince to a smooth puree. I got over 450g from just three quince. If your fruit isn’t as bountiful, consider scaling down the rest of the filling ingredients.
    • Add the drained curd, ground almonds, sugar and spices and mix thoroughly.
    • Taste and adjust sweetness/spices if necessary.
    • Stir in the yolks, raisins and the melted, clarified butter.
  • To assemble the tart
    • Preheat the oven to 200°C, 180°C Fan.
    • Remove the larger piece of pastry from the fridge and roll out to a thickness of 4-5mm.
    • Line your tart tin and use a fork to poke holes over the pastry at the bottom. Make sure there is enough pastry to hang over the edges of the tin.
    • Line with baking parchment and beads/rice and bake for 10 minutes.
    • Remove parchment/beads and reduce oven temperature to 150°C, 130°C Fan.
    • Pour the filling into the partly-baked case and smooth over.
    • Dampen the edges of the tart and slide the decorated tart lid onto the tart.
    • Press the edges together firmly, crimp as desired, then trim the excess pastry.
    • Brush the tart lid with milk and sprinkle with caster sugar.
    • Bake for 30-40 minutes, until the filling has set and the pastry has browned.
    • Brush the pastry lid with warmed jelly/glaze and sprinkle with nibbed sugar. I spent time fishing sugar nibs out of the lattice holes, but there’s no need to be so precious about it 😉