Chocolate, Quince and Almond Tart
Step 1: Preheat fan forced oven to 170C.
Step 2: Once you have peeled the quinces cut in half and remove cores and cut into quarters. Place in pot of water with a squeeze of lemon and set aside, to help stop oxidising.
Step 3: To pot roast the quinces, place the water, Verjuice and sugar into a heavy based medium sized pot, place this over a high heat, bring to the boil and boil for 10 minutes till a syrup begins to form. Place quartered quinces into syrup with lid on into the oven.
Step 4: Cook for 2 ¾ hrs, give the quinces a very light toss half way through the cooking time, making sure not to break up the wedges. Take lid off and return to oven. Check the quinces every 30 minutes to make sure that the liquid has not all evaporated, if it starts to and they're looking like they will catch on the bottom, add some water.
Step 5: Once the quinces are cooked they should be a beautiful ruby red colour and there will be virtually no syrup left in the base of the pot. Remove the quinces from the pot and place onto a plate or tray to set aside and cool.
Step 6: Increase the oven temperature to 200C.
To make the frangipane
Step 7: Place the butter and caster sugar in to a food mixer, beat until light and creamy (approx 6 minutes). Then add the eggs and yolk, one at a time, then the cocoa and Vino Cotto, mix for a further minute, then add the almond meal and mix until well combined.
Step 8: Scoop out the Chocolate and Vino Cotto frangipane into a container and set aside until ready to use.
Step 9: Make the sour cream pastry and roll out to 3mm thick.
Step 10: Grease a flan tin, 23cm x 2.5cm, and line with the pastry, cut off the excess pastry around the edge but allow the pastry to come above the tin by 5mm, to allow for shrinking during blind baking. Place in the fridge for 15 minutes to chill.
Step 11: Remove from the tart shell from the fridge, prick the bottom with a fork, line the top with bake-well paper and place blind-baking beans on the top. Place into the pre-heated oven for 20 minutes, then remove the beans and bake well paper and bake for a further 5 minutes.
Step 12: Reduce the oven temperature to 175C.
Step 13: Remove from the oven and place 2/3rds of the chocolate and Vino Cotto frangipane mix on the base of the tart shell, then place the cooked quince wedges on top of this, then dot the remaining amount of chocolate and Vino Cotto frangipane on top of the quinces.
Step 14: Return the tart to the oven and bake for 50 minutes to 1 hour, this time will depend on your oven, just be sure to check that the frangipane is cooked in the centre.
Chocolate and Vino Cotto frangipane
80ml 4 Tbspn Vino Cotto
118g 2 free range eggs
200g ground almond meal
150g fine caster sugar
120g unsalted butter softened