I’ve had a lone jar of quince marmalade sitting in the back of my refrigerator for about a year now, and thought it was about time I humanely dealt with it.
Personally, I love quince.
I like them poached, stewed, roasted and make into jam. But judging from the still-to-the-brim jar that’s been relegated to the back corner of my fridge, it’s not as popular with others as it is with me. So I decided to kill two birds with one great recipe.
I’d flagged a lovely tart that Luisa at Wednesday Chef made a while back which featured—get this, a no-roll crust! I’m not a fan of cleaning up my counter (or my refrigerator, for that matter) especially when my housecleaner is on her annual eleven-week vacation. So the idea of a crust you just press into a tart mold, fill with jam, and top with the remaining bits, appealed to be more than you can imagine. It doesn’t take much to please me, does it?
Never content to rest on my laurels—or in this case, someone else’s, I tweaked the original recipe, swapping out some of the flour and mixing in stone-ground cornmeal, because frankly, anytime I can add cornmeal to something, I will.