Serves 10–12
Tart Shell
10 oz chopped walnuts
1 1/2 sticks unsalted butter, diced
2 cups plus 2 tbsp flour
1/2 cup sugar
1 egg
Filling
6 firm, ripe quince
1 cup brown sugar
1 cup granulated sugar
1 tbsp anise seeds
1 tbsp vanilla
5–6 cups water
2 eggs
1/2 cup sugar
12 oz goat cheese, room temperature.
1. In a food processor combine butter and flour. Pulse several times until a coarse crumbly mixture is formed.
2. Add the sugar, nuts and 1 egg and further process about 30 seconds. The mixture should be loose and crumbly but hold together when pinched or pressed.
3. Pour the mixture onto plastic wrap sheets and form into an 8 in disc.
4. Chill 2 hours.
5. Then press the dough into an 11 inch tart pan. It is a bit difficult due to the crumbly, soft nature of the dough. But keep working until a uniform layer of crust is achieved on the and up the sides of the pan.
5. Chill the dough well again.
6. Then bake the shell for 20 mins at 350 degrees.
7. Prepare the poaching liquid by mixing the sugars, anise seeds, vanilla with 5–6 cups water. Bring the liquid to a gentle boil, adding 6 whole quince. Cover the pan with a lid and gently simmer about 1 hour. The fruit should soften some, and a knife should easily poke into the flesh, but do not let them get mushy. reserve some of the poaching liquid.
8. Cut each quince in half and using a melon-baller carefully remove each core. Then slice into uniform 1/2 inch thick wedges.
9. Prepare the filling by mixing together 2 eggs, 1/2 cup sugar and goat cheese.
10. Spread this mixture into the partially baked and cooled tart shell. Next artfully arrange the quince slices all over the entire surface of the tart.
11. Brush the entire top of the tart with the reserved poaching liquid.
12 Bake for 45 minutes at 350 degrees until golden brown. Serve warm or room temperature.