Recipe by James Martin
For the honey and walnut cream
150ml/5fl oz double cream
25g/1oz diced walnuts
3 tbsp clear honey
For the apple and quince slice
450g/1lb ready made puff pastry
50g/2oz melted butter
110g/4oz quince jelly
6 golden delicious apples, peeled, cored and cut into thin slices
25g/1oz caster sugar
4 sprigs mint, to garnish
In a large bowl whip the cream with an electric whisk until thick. Fold in the walnuts and honey, and place in the fridge.
Preheat the oven to 200C/400F/Gas 6.
Roll out the puff pastry thinly and prick the surface with a fork.
Cut out four rectangles sized 10cm/4in by 20cm/8in.
Place the rectangles onto a non-stick greased baking tray.
Lightly brush the edges of the tarts with a little of the melted butter and spread the quince jelly on the middle.
Layer on the apple slices.
Drizzle the top with most of the remaining melted butter and sprinkle with the sugar.
Place in the oven for 5-6 minutes until golden brown.
Remove the slices from the oven and glaze with a little of the remaining butter.
Place on the plates and serve with a spoonful of the honey and walnut cream.