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Wednesday, 26 February 2014

Anathoth Farm Quince Preserve Tarts


These little quince preserve tarts are delicious to pass round at the end of a meal, on their own or alongside a small cheeseboard.

To make them I simply used a fluted cutter to create  flaky pastry circles which formed the base for the tiny tarts. I pressed them  gently into the tin and filled each tart with a teaspoonful of  Anathoth Quince Preserve. Then I baked the tarts in the oven for about 12 minutes at 190  degrees C until the pastry was a golden brown. Before serving  I garnished each with a small sprig of thyme.

But beware:you do need to wait until they cool down a little as otherwise the hot jam can burn your mouth.
Make plenty of these little mouthfuls as they are very moorish.





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