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Quince and rosewater tarts

Quince and rosewater tarts

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Dessert

Quince and rosewater tarts
INGREDIENTS

1 sheet frozen shortcrust pastry, thawed
100g purchased quince paste
1/2 cup (125ml) orange juice
3/4 cup (185g) mascarpone cheese
1 teaspoon rosewater
2 tablespoons icing sugar, sifted

METHOD

1 Preheat the oven to 180°C (160°C fan-forced). Generously grease four 8cm-round, loose-based flan tins; place on oven tray.
2 Cut the pastry into quarters. Ease the pastry into the tins; press into side, trim edges with a knife. Line the pastry with baking paper; fill with baking weights or rice. Bake cases for 10 minutes. Remove paper and weights; bake for about a further 5 minutes or until golden brown. Cool.
3 Meanwhile, combine the quince paste and juice in small saucepan over low heat. Stir until the paste and juice are well combined.
4 Combine mascarpone, rosewater and 1 tablespoon icing sugar in a small bowl. Spoon the mascarpone mixture into the tart cases. Drizzle with the cooled quince paste; dust with sifted extra icing sugar.

Pastry cases suitable to freeze. Quince paste mixture suitable to microwave.

As seen in the Australian Women's Weekly July 2011 issue

Photography: Brett Stevens
Styling: David Morgan

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