Quince Tart

I love the sticky toffee in a tart tatin.

Normally, this would be done by packing in the fruit onto a sugared base of a pan, and allowing it to burn slightly. Apart from the gorgeous flavours, the sticky mess left behind on the burnt pan causes me to think twice about making this dessert.

So instead, I have pre-baked puff pastry, and layered it with almond meal to soak up the syrup. The bottled quince was then packed on. The syrup from the bottles was reduced, and poured over.
Brown sugar was sprinkled over.

A hot oven helps to caramelise the sugar and allow the syrup to soak into the almond bed and pastry.

Serve with a dollop of cream.

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Next time, I will use more sugar, and finish with the grill setting to encourage the toffee crunchiness to develop.