Send us a textThis week on Three Kitchens Podcast, Erin has another mystery ingredient! Well, it's no mystery to you since it's there in the title, but it was a surprise to Heather when they sat down to record. It's quince -- a fruit from the rose family. Quince can be quite astringent and not good to eat raw, so poaching is a great way to prepare the fruit before you add it to your recipe - in this case, a tart with apples and a delightful frangipane (almond paste) layer!This tart recipe comes from Samin Nosrat, one of our favourite celebrity chefs. The quince is poached in wine for 2.5 hours. The pie crust is a simple butter pastry dough, rolled and chilled in the pan before you bake. First the frangipane goes down, then the quince and apple slices in a nice pattern. Erin sprinkled hers with a little rose sugar for extra sparkle. This. Is. Delicious. If quince sounds like a bit too much work, sub in other fruit, like plums, pears or apricots with the apples. Just don't skip the frangipane!  Episode Links~ Quince, Apple & Frangipane Tart Recipe~ Tart Dough Recipe~ Fig & Goat Cheese Tart Recipe~ No-Bake Chocolate Tart Episode (and the discussion about pie vs tart) Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!