Sunday, November 21, 2004

Recipe of the week

Quince tarte fine, lime syrup

Puff pastry
Poached quinces (slightly undercooked)

Preheat oven to 220C
Roll pastry out to desired thickness and cut to desired shape. Prick with fork.
Slice quinces and arrange on pastry, leaving an edge of a few mm. Rest in fridge for 15 minutes.
For the lime syrup, zest and juice lime(s), add to some of the poaching liquor. Boil hard for 3 minutes. Strain and check taste.
Bake tartes for about 20 minutes or until golden and crispy.
Whilst tartes are baking, melt jam with a tablespoon of poaching liquor and brush this over the tartes when they have finished cooking to give them a nice glaze.
Serve with lime syrup.
Would go well with vanilla ice cream or some whipped cream.


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