Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 37

a lemon

quinces: 500g

caster sugar: 2 tablespoons

maple syrup: 3 tablespoons

sweet apples: 750g

For the top:

plain flour: 150g

butter: 75g

demerara sugar: 75g

an egg, lightly beaten

For the crust:

butter: 100g, at room temperature

caster sugar: 80g

an egg, lightly beaten

plain flour: 200g

Make the pastry crust: dice the butter and put into a food mixer or processor with the sugar. Cream till light and fluffy, then add the egg and mix thoroughly. Spoon in the flour, bring the dough into a ball – it will be quite soft – then place on a generously floured work surface or board. Knead briefly; this will make it easier to work. Roll out the dough to fit a 22cm tart tin with a removable base, pushing it carefully into the corners and up the sides, patching any tears as you go. Refrigerate for twenty minutes.

Put a baking sheet in the oven and set it at 200°C/Gas 6. To make the filling, squeeze the lemon into a mixing bowl. Peel and core the quinces, then chop them into small pieces, tossing them in the lemon juice as you go to stop them browning. Place them in a deep saucepan, add the sugar and maple syrup, cover with a lid and leave over a low heat for fifteen minutes, until tender enough for you to insert a metal skewer into them easily. Check regularly and lower the heat if necessary, particularly towards the end of cooking when the syrup has reduced.

Meanwhile, core and dice the apples – there is no need to peel them. Stir them into the quinces as soon as the quinces are almost tender. Continue cooking, covered, for five to ten minutes or until the apples are just soft. Set aside.

Make the topping: put the flour and butter into a food processor and blitz till they resemble fine breadcrumbs. Alternatively, rub the butter into the flour with your fingers. Add the sugar and the egg and mix briefly to a moist, crumbly texture.

Fill the uncooked tart case with the apple and quince mixture, setting aside any juice, then scatter the crumble topping over. Some of the fruit will show through. Lift on to the hot baking sheet and bake for thirty minutes, till the crust and pastry are crisp and golden. Allow to settle a little before serving with a trickle of the reserved juices and some cream or crème fraîche.

Enough for 6–8