Quince Crumble Tart

We love the charm of this rustic crumble by Georgia East. It works a treat with the joyful La Motte Vin de Joie Rosé!

Tart quince takes on a sweeter side when cooked in rosé wine and flavoured with vanilla and lemon zest. When puréed, the quince makes for an ideal jammy filling for an easy crumble tart – ideal for serving as a cold weather dessert or an afternoon tea treat.

Quince Crumble Recipe 

Prep time: 1.5 hours /Cook time: 30 mins /Serves: 4-6

You will need:

For the quince purée:

  • 1kg quinces, peeled, cored and chopped into chunks
  • 1-2 vanilla pods (optional)
  • 175g caster sugar
  • ½ a lemon, zested and juiced
  • 2 tablespoons cornflour

For the pastry:

  • 140g cold butter, diced
  • 200g plain flour
  • 50g ground almonds
  • 75g caster sugar
  • 1 lemon, zested
  • 1 egg, plus 1 egg yolk

For the crumble topping:

  • 100g plain flour
  • 75g rolled oats
  • 75g caster sugar
  • 140 cold butter, diced

To prepare the quince purée, put the quince chunks into a large pot with 350ml of La Motte Vin de Joie Rosé or dry rosé wine. Add the vanilla pods if using, cover with a lid and simmer for 1 hr or until the quinces change colour to a salmon pink and go soft.

Remove the cooked quince from the heat and allow to cool slightly, then whizz with a stick blender until smooth. Pass the quince purée through a sieve into a clean pan and stir in the sugar, lemon zest and juice. Cook the purée until it is reduced by one-third, then mix the cornflour with a little water and stir into the purée until it’s thick. Remove from the heat and allow to cool.

Heat oven to 140C fan. To make the pastry, rub the butter into the flour and almonds. Add the sugar and zest, then the egg and the egg yolk. Bring everything together, wrap in cling film and refrigerate for 15 minutes.

Roll out the pastry on a lightly floured surface to line a 22cm tart tin. Place in the tin, trim the edges of the pastry if required, and refrigerate for 15 mins. Line the pastry with baking parchment and baking beans or rice, then bake blind for 20 mins. Remove the beans and paper, then cook for a further 15 mins until the base is biscuity. Remove from the oven and allow to cool slightly.

Increase oven to 160C fan. Meanwhile, to make the crumble topping, mix the flour, oats and sugar with a pinch of salt, then rub in the butter until you have an uneven crumbly mix.

To assemble the tart, pour the quince purée into the tart shell so it comes just below the top, sprinkle over the crumble topping and cook for 25-30 mins or until the crumble is golden and the quince is bubbling around the edges. Serve warm with cream, custard or vanilla bean ice cream and a few chilled glasses of La Motte Vin de Joie Rosé.




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