Love British Food - Quince & Goats Cheese Tart

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Quince & Goats Cheese Tart

Serve with ice cream and maple syrup.

Recipe supplied by Tastes of Anglia

Ingredients
You will need a 6inch tart ring lined with sweet pastry, baked blind.
4 ripe quinces
1 stick of cinnamon
1 star anise
1 pint water
1lb sugar
juice of 1 lemon
125g Fresh Goats cheese – (we use Vivien Halls, Skylark Hill Goats Cheese from her farm in Cropwell Bishop)
1 tbsp crème fraiche
juice of 2 limes
2 drops of vanilla essence
100ml of whipping cream
2 leaves of gelatine

Method
Peel and quarter the quinces and remove the core.

Place into a sauce pan with the cinnamon, star anise, water, sugar and lemon juice.

Simmer gently for 1 hour, until the quince is soft and red in colour .

Drain amd allow the quince to cool.

To make the cream cheese, mix the goats cheese, crème fraiche, lime juice, vanilla essence and cream together and warm in a saucepan.

Soak the gelatine in cold water for 5 mins .

Gently stir and dissolve the gelatine into the cream cheese mix.

Arrange the cooked quinces on the bottom of the cooked pastry tart.

Pour the cream mix on top of the fruit to the top of the tart (do not over flow)

Place the tart in the fridge and allow to set (approx, 1 hour)

When set remove the flan ring and cut into portions

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