It's not even a new thing that I'm updating about. It's an apple and quince tart I made in April. The apples were Granny Smiths. Underneath are sliced quinces, which you can just see. The quinces were poached with a split vanilla pod (mmm, profligate) and a broken cinnamon quill. The rest of the poached quince was eaten with rice pudding the following week.
It was good, except for two things. One, I really need a metal flan tin. The ceramic Portmerion is all very pretty but it's not as good a conductor of heat so the pastry isn't as crisp. Two, I really could've done with a blowtorch to caramelise the apples (and a glaze), because the oven was remarkably useless and just sort of burnt them a bit.
You can see a little apple pie in the picture, made with excess pastry and apples - very handy and portable for taking to work, incidentally. You can also see how half-arsed my pastry lattice-work is.
Even older, is a pear bourdaloue tart I made last year. As you see, I bothered to glaze the pears with apricot jam, which is why it's a bit more attractive.
I don't actually spend all of my time making pastry, though. If I did, I'd be a lot better at it!
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