My Grandma’s Quince Tart


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


★ Stewed Quinces

  1. Quarter your quinces, core them, and dice them.
  2. 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.
  3. Boil the quinces several hours, until the pieces turn mushy and pinkish.
  4. Sweeten the quinces by adding a few tablespoons of sugar, stir to dissolve, and then taste until you’re satisfied.

★ Tart

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