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 Bramley and Quince Tart

30 g unsalted butter
2 quince, peeled, cored and chopped
5 tbsp caster sugar
230 g pre-rolled puff pastry
1 egg yolk
2 bramley apples (or 1 big one), peeled, cored and thinly sliced
Honey, to drizzle
30 g unsalted butter, melted

Method :

For the tart: preheat the oven to 200Cgas 6.

Melt the butter in a pan, add the chopped quinces and cook over a gentle heat for 8-10 minutes.

Stir in 2 tbsp of sugar and a splash of
water and cook for a further 4-5 minutes, until softened.

Remove from the heat and puree using a hand blender until smooth.

Grease a baking tray and trim the puff pastry so that it fits onto the tray.

Using a pastry brush, brush over the egg yolk over and prick all over with a knife.

Spread the quince puree over the pastry and arrange the apple in vertical lines on top.

Drizzle with honey and sprinkle the remaining 3
tablespoons of caster sugar over the top.

Bake in the oven for 15-20 minutes or until golden and cooked through.

Serve with Cream, Ice Cream or Creme Fraiche.

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