Quince and browned butter tart
This wonderful tart is based on a recipe from Stephanie Alexander and remains a personal favourite. When quinces are not available simply substitute pears. With quinces proceed as directed below while with pears you may simply lay the uncooked pears into the tart shell. Another option is to poach the pear slices in red wine as we did.
Recipe below the fold
3 quinces, poached in sugar syrup until rosy pink (about two hours)
1 x 26 cm unbaked tart shell
2 eggs
half a cup of sugar
50 g flour
125 g butter, cooked until golden brown
and then cooled
Drain the quinces and lay them in the tart shell. Beat the eggs and the sugar until light and fluffy, fold in the flour and lastly the browned butter. Pour over the quinces and bake in a 180C oven until golden brown and set - about forty minutes. Serve at room temperature and eat with a runcible spoon.