Invalid Fruit Tart by Tom Brown

Tom Brown

Tom Brown

21st September 2018
Tom Brown

Invalid Fruit Tart by Tom Brown

Invalid Fruit Tart by Tom Brown - this was Tom's dessert course for Great British Menu 2018, inspired by an old recipe from NHS dieticians.


  • Sweet pastry
  • 1kg plain flour
  • 415g unsalted butter
  • 375 icing sugar
  • 280g pasteurised egg yolk
  • 1 whole egg
  • Poached quince
  • 4 quinces
  • 500ml water
  • 1 orange
  • 1 lemon
  • 2 lime
  • 1 star anise
  • ½ tsp juniper berries
  • 80g caster sugar
  • Vanilla custard
  • 100g caster sugar
  • 170ml double cream
  • 170ml whole milk
  • 9 egg yolks (from whole clarence court eggs)
  • 2 leaves gelatine
  • Quince and ginger beer sorbet
  • 250g quince puree
  • 250ml ginger beer
  • 100ml glucose
  • 100g caster sugar
  • Italian meringue
  • 225g caster sugar
  • 120g egg whites
  • ½ tsp cream of tartar


For the sweet pastry:
Cream the butter and icing sugar together until pale and light. Slowly add the egg to emulsify. Fold in the sift flour until smooth.Wrap and rest in freezer.
Roll and mould into tart rings then rest again in freezer.
Fill with baking beans and bake at 170°c until golden and crispy, removing the beans and glazing with egg yolk at the end. Allow to cool and trim with a peeler.
For the Poached quince:
Peel and quarter and core the quince. Place into a small deep baking tray with the spices, water, citrus zest and juice and sugar. Cover the tray with baking paper and tin foil and bake until the quince is tender. Remove from the oven and allow to cool. Slice quince ready to arrange in tart cases.
For the Vanilla custard:
Put the milk and double cream into a pan with the vanilla and bring to the boil, then leave to infuse.
Sabayon the egg yolks and sugar until pale and fluffy. Whisk the infused milk and cream onto the yolks. Put custard mixture into thermomix and cook out at 90°c until thick and glossy. Blend in the soaked gelatine. Pour into a bowl in an ice bath and leave to chill until almost set, stirring occasionally.
Pour into the quince filled tart cases and leave to set firm.
Quince and ginger beer sorbet:
Put quince puree, ginger beer, glucose and sugar into a pan and bring to the boil. Allow to cool over ice bath .
Churn in ice cream machine.Transfer to freezer and leave to set.
For the Italian meringue:
Let down sugar with a splash of water and boil to 118°c. Whisk egg whites and cream of tartare to soft peaks. Slowly whisk in boiling sugar mixture and whisk until smooth and glossy. Transfer to piping bag.
To plate:
Pipe some Italian meringue on top of the set custard mix. Lightly toast the meringue with a blowtorch, then finish with grated lemon and orange zest and fresh nutmeg. Leave the meringue to cool slightly then spoon on a roche of the sorbet. Place the tart into the centre of a plate.

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