Maggie Beer

Belly Bacon, Brie and Quince Tart

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Step 1: Preheat a fan forced oven to 200C.

Step 2: Cut the puff pastry sheet into a 30cm x 18cm rectangle and place onto a lined baking tray.

Step 3: Using a sharp knife, gently score a 2cm border around the edge of the pastry, making sure not to cut all the way through.

Step 4: Dock the center of the pastry with a fork, his will create a boundary wall when it is cooking.

Step 5: Slice the Triple Cream Brie into 8 even pieces and lay down on the pastry within the middle section, then lay the slices of belly bacon on top and evenly dot the chopped Quince Paste on top.

Step 6: Place the egg yolk and milk into a small bowl and mix together well.

Step 7: Brush egg wash around the edge of the pastry, then place into the preheated oven to bake for 20 minutes or until the pastry is golden, ensuring the bacon does not burn.

Step 8: Remove from the oven and allow to sit for 5 minutes on the baking tray.

Step 9: To serve, place tart onto a platter and cut into 4 even pieces or into small bite size pieces for canapes.


  1. 120g 6 slices belly bacon traditionally smoked
  2. 50g 1/2 tub Quince Paste roughly chopped

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