Recently I found I'm extremely picky when it's about fruits mixed in desserts. There are certain fruits which I enjoy eating when raw but never or at least rarely when cooked. Like lemons, oranges, whatever citruses you name, if turned into curd – this is something I am definitely not fond of, but I do love them when candied and use lemon zest even more often than vanilla.
Normally I do like pears but the other day I made a pear-coconut tart that was so overpowered by the pears that for me it was a torture to eat it.
And bananas – they are not amongst my favourite fruits for baking but I found I adore them if mixed with jaggary, and there must always be rum (in bulk) – just because everything is better when boozy ;)
On the other hand apricots are my all times favourite fruit. And I think I just found another fruit love of mine – the quince – such a flavourful buttery deliciousness. Till past week my quince experience boiled down to quince jam (not made by me, I was only the eater). But then I saw quinces at the fruit and vegetable store below our apartment. And since it's rare to find them, I bought 3 kilos of them – I poached them, baked with them, made some quince paste (expect recipe soon)... And today I went for more. Unfortunately there were only 4 quinces left – now I'm looking at them as if they were “my precious”.
Quince Frangipane Tartlets Recipe:
Makes: 10 tartlets 8,5cm in diameter
For the Crust:
- 190 gr cake flour;
- 70 gr confectionner's sugar;
- 25 gr almond meal;
- 2 gr salt;
- 20 gr cocoa powder ( I used dutch-processed);
- 110 gr cold butter;
- 1 egg;
- ½ tsp vanilla extract;
- 10 gr rum.
Gather the dough, wrap it in plastic wrap and place it in the fridge for at least 4 hours, or even overnight.
Take the dough out of the fridge. On a lightly floured counter top, roll the dough out to 3mm and line 10 tartlet rings with it. Place the rings on a lined with silpat (or paper) baking sheet.
For the Frangipane:
Recipe, taken from Tartelette
- 115 gr softened butter;
- 115 gr honey;
- 100 gr ground almonds;
- 2 eggs;
- 60 gr heavy cream;
- 1/4 teaspoon cardamom.
For the Quinces:
- 2 quinces;
Assemble and bake:
Preheat the oven to 180ºC.
Divide the frangipane among the tartlet rings, add a few quince slices on top and bake for around 25 minutes until the top is golden brown.
Note: I've put some home made apricot jam on top of half of the tartlets, just because I wanted to see if my two favourite fruits go on together. I think that the apricot flavour (maybe because it was more concentrated since it was from a jam) got over the quince, so I suggest you better leave it out.