Apple and quince tart with honey and hazelnut crème fraiche

Method

1. For the tart: preheat the oven to 200C/gas 6.

2. Melt the butter in a pan, add the chopped quinces and cook over a gentle heat for 8-10 minutes. Stir in half the sugar and a splash of water and cook for a further 4-5 minutes, until softened.

3. Remove from the heat and puree using a hand blender until smooth.

4. Grease a baking tray and trim the puff pastry so that it fits onto the tray. Using a pastry brush, brush over the egg yolk over and prick all over with a knife.

5. Spread the quince puree over the pastry and arrange the apple in vertical lines on top. Drizzle with honey and sprinkle the remaining 1-2 tablespoons of caster sugar over the top.

6. Bake in the oven for 15-20 minutes or until golden and cooked through.

7. For the crème fraiche: stir the honey into the crème fraiche into a bowl and lightly fold in the chopped hazelnuts.

8. Remove the tart from the oven, cut into 4 servings and drizzle with a little melted butter. Serve with a spoonful of the crème fraiche alongside.