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Quince tart (Quince compote)


With friends coming over for dinner last Saturday, I was racking my brains for something to do with my quince; after all, hard experience had taught me  people less obsessed with food than I will react with limited enthusiasm when handed a bowl of poached fruit. The solution of quince compote as topping for the Verlet tart pleased all, I think, with the honeyed almond sweetness of the filling setting off the spicy compote nicely.

To make, simply peel, core and dice three quince, then cook with 1/2 a cup (or 100 grams) of sugar plus 1/4 cup of water over low heat until the fruit is softened but not mushy. (I added a few cardamon pods, two star anise and half a vanilla bean to this mix, and was pleased I had.) Remove to a waiting bowl using a slotted spoon and let cool. Prepare the crust and filling as usual, and strain the quince again (saving the juices) before topping your tart with the compote. It's lovely at room temperature.



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