Quince and pear tart with sweet cream ice cream
Wine recommendation: Mt Difficulty’s Late Harvest Pinot Gris 2012 features just the right combination of sweet citrus and stone fruit to enhance this tart (£19.90 for 375ml; thenewzealandcellar.co.uk).
Sweet cream ice cream
Freshly churned ice cream is a must for a Lens & Larder event and we love to experiment with different flavours – everything from fresh hay to sweet marjoram. In autumn we use quince paste. You will need an ice-cream machine for this recipe. Makes 500ml
6 large egg yolks
150g sugar
250ml double cream
180ml whole milk
3tbsp quince paste
Method
Set a medium bowl in a large bowl of ice-cold water. In another medium bowl, whisk the egg yolks with 100g of the sugar for about 3 minutes until pale.
In a medium saucepan, combine the cream, milk, a pinch of salt and the remaining 50g sugar and bring to a simmer, whisking until the sugar is completely dissolved. Remove from the heat and allow to cool.
Pour the cream mixture into the beaten egg yolks in a thin stream while whisking to blend. Transfer the mixture back to the saucepan and cook over a moderately low heat, using a wooden spoon to stir constantly for about 4 minutes until the custard is thick enough to lightly coat the back of the spoon. Do not let it boil.
Pour the custard through a fine-mesh strainer into the bowl in the ice water. Cool completely, stirring frequently. Chill the custard until very cold – for at least 2 hours and overnight if possible.
Pour the custard into an ice-cream maker with the quince paste and churn according to the manufacturer’s instructions. Transfer the ice cream to a plastic container, cover and freeze until firm – at least 3 hours.
For details of upcoming Lens & Larder retreats, visit lensandlarder.com. ‘The Farmette Cookbook’ by Imen McDonnell (Roost Books, £25) is out now.
More pear recipes here
Ingredients
For the pastry and pears
For the frangipane
Method
Step 1
Heat the oven to 180°C/fan oven 160°C/mark 4. For the pastry, mix the flour, ground almonds and butter together in a bowl until the mixture resembles rough breadcrumbs. Add the icing sugar and stir through.
Step 2
Add half the beaten egg and mix, then add water drop by drop, bringing the mixture together until just combined. It should not be wet, just a smooth, soft pastry that does not stick to the bowl. Gather into a ball and then press down into a round disc. Cover in clingfilm and chill in the fridge for at least 30 minutes.
Step 3
Brush a 25cm fluted tart tin with oil, making sure to get into every groove. Dust lightly with flour.
Step 4
On a floured surface, roll the pastry out to less than 5mm thick. Line the tin with pastry, prick with a fork and chill for 20 minutes or freeze for 10 minutes.
Step 5
Place the granulated sugar and 300ml water in a saucepan large enough to take the pears. Bring the liquid to the boil, then lower the heat to a slow simmer. Add the pears, cover with a lid and then simmer for 15 minutes. Remove from the heat and remove the lid – the pears will continue to soften as they cool. Drain and halve the cooled pears, leaving the skin on, and remove the cores, then cut each half into 2–3 slices.
Step 6
For the frangipane, cream the butter and sugar together until creamy and pale, using an electric mixer or a strong arm. Whisk the eggs and gradually add to the mix along with the almond essence. Fold in the dry ingredients and allow to rest for 30 minutes.
Step 7
Line the pastry case with baking parchment and ceramic baking beans and bake blind for 15 minutes. Remove from the oven, then take out the beans and parchment and allow the pastry to cool slightly.
Step 8
Spread the quince paste over the pastry, followed by the frangipane mixture. Arrange the slices of pear on top like the spokes of a wheel. Bake for 30 minutes, checking with a skewer that it is cooked through.
