Remember this? This was masterclass where Jay, Kate, Seamus and Cleo went to the Barossa Valley to cook with the one and only Maggie Beer. Thank you Maggie for this beautiful recipe. The Vino Cotto’s agrodolce (‘agro’ meaning sour and ‘dolce’ meaning sweet) characteristics highlights the bitterness of the dark chocolate, the sourness of the sour notes in the pastry, and the sweetness of the quince. You can find the original recipe here.
CHOCOLATE, QUINCE AND ALMOND TART
Pot Roasted Quinces
1kg Quinces, peeled, cored & cut into large wedges
250g Castor sugar
Chocolate & Vino Cotto Frangipane
120g Unsalted butter, softened
150g fine Castor sugar
200g ground Almond meal
2 Free Range Eggs
1 Free Range Egg Yolk
80ml Vino Cotto
50g Dark Chocolate Cocoa
Sour Cream Pastry
200g Chilled unsalted butter
250g Plain flour
125ml Sour Cream
Preheat fan forced oven to 170°C.
Peel, core and cut quinces into large wedges. Place quince in acidulated water to prevent oxidising.
Place the quinces, water, Verjuice and sugar into a medium sized pot, place this over a high heat, bring to the boil, cover with a lid and place into the oven.
Cook for 2 ¾ hrs, give the quinces a very light toss half way through the cooking time, making sure not to break up the wedges.
Taking into consideration the lengthy cooking time, I made a cartouche to ensure the quince was always submerged and to slow down the evaporation rate for the first hour.
Once the quinces are cooked they should be a beautiful ruby red colour and basically no syrup left in the base of the pot, but should not be dry or the quinces caught on the base of the pot. Remove the quinces from the pot and place onto a plate or tray and set aside to cool.
Increase the temperature oven to 200°C.
To make the frangipane, place the butter and castor sugar in to a food mixer, beat until light and creamy (approx 6 minutes). Add the eggs & yolk (1 at a time) then the cocoa & vino cotto, mix for further 1 minute then fold through the almond meal. Mix until well combined. Set aside until ready to use.
To make the sour cream pastry, pulse butter and flour in a food processor until it looks like breadcrumbs. Add ½ the sour cream pulse a couple of times then add the remaining sour cream, in small amounts, and continue to pulse until the dough just starts to come together. Tip the pastry out onto the bench, bring it together and form it in to a rectangle, approx 2cm thick, with your hands. Wrap in plastic film and refrigerate for 20 minutes to rest.
Roll out the sour cream pastry to 3mm thick.
Grease a fluted tart tin, 23cm x 2.5cm, and line with the pastry, cut off the excess pastry around the edge but allow the pastry to come above the tin by 5mm, this is due to the pastry shrinking during blind baking. Place in the fridge for 15 minutes to chill.
Remove from the tart shell from the fridge, spike the bottom with a fork, line the top with baking paper and place blind baking beans on the top. Place into the pre-heated oven for 20 mins, then remove baking paper and weights, and bake for a further 5 minutes.
Reduce the oven temperature to 175°C.
Remove from the oven and place 2/3rds of the chocolate & vino frangipane mix on the base of the tart shell. Place the cooked quince wedges on top of this, then dot the remaining amount of chocolate & vino cotto frangipane on top of the quinces.
Return the tart to the oven and bake for 50 minutes to 1hr – making sure that the frangipane is cooked in the centre.
Remove from the oven and allow to cool.