Apple Tart with Quince is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of an apple and quince pie covered in puff pastry. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Tart with Quince.
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This is a classic recipe for a Victorian version of Apple Tart with Quince that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Prepare the apples as for apple pie, and lay them in a dish; then stew two quinces with a little water, sugar, and butter, and pour them on the apples; then add a layer of pounded sugar, and the rind of a lemon grated, cover with puff-paste, and bake to a light brown.
Modern Redaction
This is another truly ancient dish, with its antecedents going back to Tudor times.
Ingredients:
4 cooking apples, peeled, cored and sliced into thin wedges
2 quinces, peeled and cored
3 tbsp water
4 tbsp brown sugar
2 tbsp butter
2 tbsp caster sugar
finely-grated zest of 1 lemon
200g puff pastry (or enough to cover the pie)
Method:
Chop the quinces, place in a pan along with the water, sugar and butter then bring to a simmer and cook for about 60 minutes, or until soft.
Arrange the apple slices in the base of an earthenware dish, pour over the quince mixture then scatter the caster sugar and lemon zest on top. Roll out the puff pastry, use to cover the pie then slash a few steam holes in the top. Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until cooked through and the pastry is golden.
