Ravneet Gill’s recipe for quince and hazelnut tart | The sweet spot
A nutty, autumnal treat that’s full of rich flavourIt’s a good idea to poach the quince in advance, not least because it takes a fair old while, which is also why I’d recommend poaching extra, as I have here. When stored together, quince enhance each other over time, and develop a richer flavour and colour. Also note that roasting and grinding the hazelnuts yourself will give the frangipane a deeper, more intense flavour compared with store-bought. And if you prefer almonds, feel free to use them instead. Continue reading...
A nutty, autumnal treat that’s full of rich flavour
It’s a good idea to poach the quince in advance, not least because it takes a fair old while, which is also why I’d recommend poaching extra, as I have here. When stored together, quince enhance each other over time, and develop a richer flavour and colour. Also note that roasting and grinding the hazelnuts yourself will give the frangipane a deeper, more intense flavour compared with store-bought. And if you prefer almonds, feel free to use them instead. Continue reading...
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