I wish i wasn't so interested in making great desserts and cakes. Its the eating, which is integral part of the experience, that really causes the problems! And no sadly i don't seem to be able to stop at tasting. If you have success making this recipe you will understand why.
You need to prepare three or fours quinces by peeling and slicing them and then cooking them for three hours with some sugar on the stove top for three - four hours or baking them in the oven for the same amount of time. They should come out a beautiful red colour.
I use Maggie Bear's sour cream pastry recipe for the base.
200g chilled unsalted butter, chopped into small pieces
250g plain flour
1/2 cup sour cream
Put butter and flour into the bowl of the food processor, then pulse until mixture resemble bread crumbs. Add the sour cream and pulse again until the dough just forms a ball. Wrap in plastic and chill for 15-20mins. Roll out the dough on some baking paper and line a 20cm tart time with a removable base. Chill the pastry case for 20min. To blind bake, preheat the oven to 200 c. Line the pastry case with foil, then cover with pastry weights. Blind bake for 15mins, then remove the foil and pastry weights and bake for another 5mins.
Cover the pastry base with quince paste or plum jam (or something similar) then cover the base well with the pieces of quince. Bake for 30mins approx and serve with cream. I was a bit short on quinces for the last one i made and i added some preserved peaches.
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