Quince tart
Makes one 9 1/2-inch tart
QUINCE
| 2 | cups water |
| 2/3 | cup sugar |
| 1 | quince, peeled, cored, and chopped |
| 1 | cinnamon stick |
| 2 | whole cloves |
1. In a medium saucepan, combine the water and sugar. Cook over medium-low heat until the sugar dissolves. Add the quince, cinnamon, and cloves. Cover and simmer the quince for 1 1/2 hours or until it is pink and tender.
2. Discard the cinnamon stick and cloves. With slotted spoon, remove the quince from the poaching liquid. In a food processor, puree it until smooth. Set it aside to cool. Reserve the poaching liquid for the sauce.
FILLING
| 2 | eggs |
| 1/4 | cup sugar |
| 1 1/4 | cups heavy cream |
| 1 | teaspoon vanilla extract |
| 1 | recipe tart pastry (see recipe ) |
2. In an electric mixer, beat the eggs and the 1/4 cup of sugar on low speed. Blend in the quince puree, then the cream and vanilla.
3. Pour the custard into the tart shell. Bake the tart on the baking sheet for 25 to 30 minutes, until the center wobbles slightly. Set on rack to cool, then refrigerate until ready to serve.
SAUCE
| 1 | cup reserved poaching liquid |
| 1 | tablespoon brandy |
2. Remove the pan from the heat and stir in the brandy. Cool for 10 minutes.
3. Set the tart on a bowl so the ring falls away. Slice the tart, arrange on plates, and drizzle with sauce. Adapted from Jane Grigson's Fruit Book 
