My nan’s quince tart… or the best remedy I’ve ever had to take ;)! Indeed, as I was a bit ill last week, my lovely grandma made a very yummy quince tart (one of my favourite winter’s tarts ;)!!!), so that I could take some with me to Lyon! And though I’m not quite sure this is the tart which helped me get better, it surely played a role anyway! ;)

Furthermore, as some of my friends had never heard of this recipe when I told them about it, I decided to share it on my little personal space that is my blog :)

I hope those of you who have never tried it will bake it and write to me thereafter, telling me THIS tart is the best thing they’ve ever eaten!

But you still have a lot of work to do before getting to try this little wonder, my lovely budding pastry chefs! So let’s not lose time… here’s the recipe :)

My Grandma’s Quince Tart

Ingredients

* quinces
* sugar
* water
* 1 puff pastry
* crushed crisp bread

Instructions

★ Stewed Quinces

Quarter your quinces, core them, and dice them.
Place them in a large saucepan with a few centimetres of water in the bottom. You don’t need to cover the quinces, but you do need to stop them from sticking to the bottom.
Boil the quinces several hours, until the pieces turn mushy and pinkish.
Sweeten the quinces by adding a few tablespoons of sugar, stir to dissolve, and then taste until you’re satisfied.

★ Tart

Preheat the oven to 180°.
Butter your tart tin and place your puff pastry.
Mash some crisp bread over the pastry and cover it (as well as your mashed crisp bread) with a little caster sugar.
Spread your stewed quinces uniformly and quite thickly if you’re a bit greedy.
Sprinkle some caster sugar again.
Bake until the top of the tart looks a little bit caramelised.