GLOBAL GAS / dessert

Cinnamon Quince Puff Tarts

Golden puff pastry tarts topped with gently poached quince and cinnamon sugar.

Ingredients

• 500 g quince, peeled, cored and thinly sliced
• 400 ml water
• 100 g caster sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 320 g ready-rolled puff pastry
• 1 medium egg, beaten

Method

1. Put the quince, water, 80 g of the sugar and lemon juice in a saucepan. Simmer gently for 30–40 minutes until tender, then drain and cool for 10 minutes.
2. Heat the oven to 200°C, 180°C fan. Cut the pastry into six rectangles and place on a lined baking tray.
3. Score a 1 cm border around each rectangle without cutting through. Arrange the quince inside the borders.
4. Mix the remaining sugar with the cinnamon and scatter over the fruit. Brush the pastry borders with egg.
5. Bake for 20–25 minutes until the pastry is risen and golden.

Pat the drained quince dry before placing it on the pastry.