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Quince & Roquefort Frangipane Tart

600g caster sugar
2 quinces, peeled, cut into wedges
Juice of 1 lemon, plus 1 tsp lemon zest
11/2 cups (225g) plain flour
125g chilled unsalted butter, chopped,
plus 125g softened unsalted butter
1/3 cup (50g) icing sugar
Pinch of ground cinnamon
1 vanilla bean, split, seeds scraped
3 eggs
1/4 cup (35g) plain flour
1 cup (120g) almond meal
100g Roquefort* or other blue cheese, crumbled
Rocket, to garnish

Preheat your V-ZUG Combi-Steam XSL oven to 80°C (or a regular oven to its lowest temperature). Combine 500g caster sugar and 800ml water in a flameproof casserole. Bring to the boil, then simmer over medium heat, stirring to dissolve sugar. Add quince and lemon juice and return to the boil. Cover surface closely with baking paper. Bake for 4
hours or until quince is soft. Drain. Set aside.

Meanwhile, whiz flour, chilled butter, icing sugar, zest and cinnamon in a processor until mixture resembles breadcrumbs. Add 1 egg and 2 tbs chilled water and whiz until dough comes together in a ball. Enclose in plastic wrap and chill for 15 minutes.

Roll pastry to 3mm thick. Line a 23cm tart pan with pastry. Chill for 15 minutes. Increase V-ZUG Combi-Steam XSL oven (or regular oven) temperature to 180°C. Line pastry with baking paper and fill with
pastry weights. Bake for 10 minutes. Remove paper and weights, then bake for a further 10 minutes or until golden and dry.

Meanwhile, beat softened butter, vanilla seeds and remaining 100g caster sugar in an electric mixer until thick and pale. Add remaining eggs, 1 at a time, beating well after each. Stir in flour and almond meal.
Lay quinces on tart base and scatter over cheese. Pour over the frangipane mixture, then bake in the oven for 40 minutes or until
golden. Garnish with rocket and serve warm or at room temperature. Serves 8.
* Roquefort is available from delis.