My passion in cooking and baking makes me to test and try recipes collected from friends and my recipes books. This blog is dedicated to the tested and tasted recipes that i had enjoyed. Even though none of this comes out from my own recipes, but still, i be devoted to and take pleasure in it.
Monday, April 16, 2012
Quince and Ricotta Tart
INGREDIENTS:
QUINCE
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.
PASTRY
130g butter
1 egg
37gm icing sugar
180gm plain flour
FILLING
250g (1 cup) Ricotta
125g (2/3 cup) caster sugar
3 medium eggs
1 tsp vanilla extract
125ml thickened cream
2 tbsp plain flour
METHOD
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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Sadap usulnya....
ReplyDeleteMemang kegemaran ku ni Lia, tapi buah quinc ni bermusim..
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