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Quince & goats cheese tart

Quince & goats cheese tart

Recipe supplied by Tastes of Anglia


  • 170g/6oz sweet pastry (approximately)
  • 4 ripe quinces
  • 1 stick of cinnamon
  • 1 star anise
  • 1 pint water
  • 1lb sugar
  • juice of 1 lemon
  • 125g fresh Goats cheese
  • 1 tbsp crème fraiche
  • juice of 2 limes
  • 2 drops of vanilla essence
  • 100ml whipping cream
  • 2 leaves of gelatine


  • 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 mins. 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 (approximately for 1 hour). When set remove the flan ring and cut into portions. Serve with ice cream.