Quince and rosewater tarts

These sweet quince and rosewater tarts are absolutely beautiful enjoyed with a mug of hot tea for an indulgent afternoon or morning tea.

  • 30 mins cooking
  • Serves 4
  • Print


Quince and rosewater tarts
  • 1 sheet frozen shortcrust pastry, thawed
  • 100 gram bought quince paste
  • 1/2 cup (125ml) orange juice
  • 3/4 cup (185g) mascarpone cheese
  • 1 teaspoon rosewater
  • 2 tablespoon icing sugar, sifted


Quince and rosewater tarts
  • 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.

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