Page 83 - Homes amp Gardens UK February 2021

QUINCE AND GINGER
JAM TARTS

MAKES ABOUT 3 JARS OF JAM
AND 8 SMALL TARTS
FOR THE QUINCE JAM
5 large quinces, peeled, cored and
roughly chopped
2 lemons, finely grated zest and juice
650g granulated sugar
30g peeled and finely shredded ginger
FOR THE TARTS
175g plain flour
¼ tsp fine salt
65g ground almonds
115g unsalted butter, chilled and cubed
80g caster sugar
2 egg yolks
Finely grated zest of half a lemon

■ To make the jam, simmer all the
ingredients plus 350ml water, stirring
often, until the quinces are soft and the

jam is thick and orange-pink (about
40 minutes). Spoon into hot, sterilised
jars, screw on the lids and leave to cool.

■ To make the tarts, pulse all the
ingredients together in a food
processor until just combined into a

dough. Form into a fat cylinder and
slice into eight thick ‘coins’.
■ Press a slice of dough into each of

eight, 8cm tart tins. Spread the dough
out evenly and chill the tins for 20
minutes. Trim the pastry with a sharp
knife, so the edges sit flush with the

tins. Preheat the oven to 190C/Gas 5
and slide a baking sheet in to heat up.
■ Blind bake the tarts, on the hot

baking sheet, for 12 minutes, until
pale gold and cooked through.
■ Fill each tart with a tablespoon of jam
and return them to the oven for about

7 minutes. Remove from the oven,
rest for 10 minutes then gently release
from the tins and cool on wire racks.

82 H O M E S A N D G A R D E N S . C O M