Monday, April 16, 2012

Quince and Ricotta Tart


1 litre (4 cups) water
220g (1 cup) caster sugar
1 tsp vanilla Extract
1 lemon, cut in half
4 quinces

Prepare poaching liquid by placing water, sugar, vanilla and lemon in a large heavy-based saucepan. Bring liquid to a rolling boil.
Peel, quarter and core the fruit, adding quinces immediately to poaching liquid to prevent discolouration. Reduce to a simmer and cook for about 1 1/2 hours, or until the quinces are tender and ruby red. Refrigerate, will keep for up to 1 week.

130g butter
1 egg
37gm icing sugar
180gm plain flour

250g (1 cup) Ricotta
125g (2/3 cup) caster sugar
3 medium eggs
1 tsp vanilla extract
125ml thickened cream
2 tbsp plain flour

1. Preheat oven to 180C. Combine pastry ingredients until smooth. Roll pastry on a lightly floured board and line a greased 25cm flan tin. Prick base with fork and rest for 20 minutes.
2. Place the quinces into the pastry shell.
3. Beat Ricotta, sugar, eggs, vanilla, cram and flour. Pour over quinces. Bake in preheated oven for 40 minutes, or until set and golden brown, approx 30 minutes.


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