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 and 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 minutes .

• 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