Quince & Almond Frangipane Galette With Spelt Pastry and Lazy Rum & Sultana Ice Cream

Quince, almonds and a buttery crisp pastry. Three wonderful things that make up this galette. A generous spread of almond frangipane gives it a good squidgy layer, and the pastry is a spelt rough puff that has no shortage of butter. The tart itself is generous in size too, so make sure you use a large tray to bake it. It is delicious with or without the ice cream, but the creamy element makes it a proper pudding in my eyes. Don’t be daunted by the ice cream, as there is no need for an ice cream maker! I call it lazy ice cream as it is so simple to make, but if you don’t have the freezing time the just whip up a pot of double cream with a splash of rum instead.

Quince & Almond Frangipane Galette With Spelt Pastry and Lazy Rum & Sultana Ice Cream

Ingredients:

Ice cream:
100g sultanas, soaked overnight in 100ml rum
4 free range eggs
100g golden caster sugar
300 ml double cream
Pinch of salt

Quinces:
3 medium sized quinces
1 litre of water
150ml hazelnut liqueur
100g dark muscovado sugar
1 tbsp runny honey
Juice of half a lemon

Pastry:
150g unsalted butter, cold and cut into cubes
250g spelt flour (plain flour works too)
2 tsp runny honey
120ml ice cold water
Large pinch of salt

Frangipane
200g blanched almonds
150g unsalted butter, softened
100g golden caster sugar
1 tsp pure vanilla extract
2 medium eggs
1 egg, lightly beaten
Demerara sugar, for sprinkling

Quince sugar syrup
Reserve 200ml of the quince poaching liquid, and add 100g sugar. Slowly bring to the boil, turn the heat down and allow it to simmer for 15 minutes, then remove and allow to cool.

Directions:

Make the ice cream the night before by separating your eggs, and placing the whites into a large mixing bowl, and the yolks into a separate small bowl.

Drain your raisins over a small bowl (keeping the soaking rum)

Using an electric whisk, beat the egg whites until frothy then slowly add your caster sugar and continue to beat until glossy stiff peaks form.

Beat together your yolks and pour in the rum along with a pinch of salt.

In a separate clean, mixing bowl whisk your double cream until soft peaks form then fold the rum egg yolk mixture into the cream.

Take a large spoonful of your beaten egg whites and fold it into the cream to loosen the mixture, then fold the cream into your egg white mixture adding the raisins half way though.

Pour the mixture into a freezer proof loaf tin or tray and cover the top with baking parchment, then wrap with clingfilm and freeze. Your ice cream will be ready the following day, but you can Feel free this up to three days in advance.

For the tart, peel the skin off your quinces using a vegetable peeler. Quarter them and remove the core using a very sharp knife, then squeeze lemon juice over the quinces and set aside.

In a large saucepan place your water, hazelnut liqueur, sugar, and honey. Add your quinces and bring to a gentle boil for around one hour. You should be able to pierce the quinces easily with a fork. Remove from the liquid and set aside to cool.

Next, grind your almonds for your frangipane by placing them in a food processor and pulsing until they resemble breadcrumbs, then set aside.

For the pastry, combine your butter, flour, and salt in a food processor and pulse until the mixture resembles bread crumbs. Add your water and honey and pulse again just until the pastry comes together. Wrap in cling film and chill until firm enough to roll.

To make the frangipane, whisk your butter and sugar in a bowl until light and fluffy using an electric whisk then add your vanilla extract and whisk again. Finally add your yolks, and whisk on the slowest setting.

Add your freshly ground almonds and stir through then cover and chill, until ready to use.

When your pastry is firm enough, lightly flour a clean surface and roll it out into an oval shape, roughly to the thickness of a one pound coin then transfer your pastry to a parchment lined baking tray.

Spread over the chilled frangipane, leaving an inch border around the edge. Slice your quinces into 5mm slices and arrange on top of the frangipane. Fold over the edges of the pastry, making sure it is hugged tight.

Place the tart in the fridge and chill for at least 2 hours. When you are ready to bake, brush the pastry lightly with the beaten egg and sprinkle demerara sugar all over.

Preheat your oven to 180° and bake your tart for 1 hour. If the edges of the pastry begin to brown too quickly cover them loosely with foil.

Remove and allow the tart to cool for at least 15 minutes before dusting with icing sugar.

Serve with ice cream and a little quince syrup.

Enjoy!