- 100 g butter
- 250 g castor sugar
- 1.5 kg quince preserve, cut into quarters
- 400 g puff pastry
- 100 g mascarpone
1. Preheat the oven. Place the butter and sugar in a deep frying pan (25 cm) with an ovenproof handle. Heat the butter and sugar until the sugar has melted.
2. Arrange the quince quarters close together in the frying pan and try to close up all the gaps. Remember, you are going to invert the tart, so the quinces must be neatly packed.
3. Roll out the puff pastry on a floured surface and cut it into a round slightly larger than the frying pan. Place the pastry on top of the quinces and tuck it in lightly around the edges.
4. Place in the oven and bake for about 25–30 minutes at 180°C or until the pastry is golden brown. Remove from the oven and leave to rest for 5 minutes before turning the tart out onto a plate. If any of the quinces stick to the frying pan, you can just loosen them and press them into the top of the tart. Serve with mascarpone.