Method

Sweet Pastry

Cream butter and icing sugar, add egg then fold in flour. Line rectangular tin sprayed with non-stick spray.

Leave pastry to rest for 10 minutes then blind bake for 10-15 minutes.

Walnut and Almond Frangipani

Beat butter and sugar until pale and creamy.

Add almonds and walnuts, then eggs one at a time.

Fold in flour and cinnamon.

Poached Quinces

Cut quinces in half and put into a stainless steel roasting tray.

Pour over sugar and add sliced lemon.

Cover with baking paper and tin foil. Bake in pre-heated oven at 150C for 4 hours. Leave to cool.

Quince Syrup

Syrup from the poaching of the quinces can be reduced down until thickened, to use for garnish.

To Complete

Place frangipane into tart.

Remove the core from the cooked quinces, cut into wedges and arrange on tart.

Bake for 20 minutes at 180C

Serve with a good dollop of vanilla buffalo yoghurt and some reduced quince syrup.