PISTACHIO TART WITH QUINCE AND BAY LEAF FILLING

quince

It’s time for quince again, last year I made this and this year I couldn’t resist using my bay leaf and vanilla sugar again so I have made a pistachio tart with quince and bay leaf filling. I have tried to define to myself what quince taste like, if it is like an apple or not, well it obviously taste like apple but I can’t really decide where the difference is because there are differences. It’s something about the taste that I can’t define. Sure, quince has a much firmer flesh, try to cut it and you almost end up slipping with the knife cutting yourself, that makes it ideal to cook, it is much bigger than a normal apple and I find it more beautiful as well. Very photographable if you know what I mean. But why waste energy on personal enigmas when I can eat it like this!

PISTACHIO TART WITH QUINCE AND BAY LEAF FILLING

PISTACHIO TART WITH QUINCE AND BAY LEAF FILLING

1 big quince, you can use cooking apples instead
Bay leaf and vanilla sugar
60 g /2 1/8 oz pistachio nuts
100 g/ 3 1/2 oz butter, salted
75 g/ 2 5/8 oz sugar
150 g/ 5 1/4 oz flour

– Slice the quince really thin, I used a mandolin. It’s not easy but with some perseverance you will make it!
– Put the quince in a small pan together with as much bay leaf and vanilla sugar you like, add water until it’s covered and let it simmer until it’s soft and the water has evaporated.
– Meanwhile you run the pistachio nuts in a mixer until it has become like flour.
– Mix the nuts with the butter, the sugar, and the flour until it has become a firm dough, you may have to add some more flour.
– Line a grease tart pan with the dough and then you fill it with the quince mix.
– Bake in a pre-heated oven (175°C/ 347°F) for 25-30 minutes or until it is ready.

PISTACHIO TART WITH QUINCE AND BAY LEAF FILLING

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