QUINCE TART TATIN

Recipe by Christine Capendale

A delightful tart featuring caramelized quince wedges baked under a golden puff pastry crust.

3 quinces peeled and cored, cut into wedges
1L water
200g Sugar golden golden castor sugar
1 vanilla pod cut open
15ml cider vinegar
60g Butter
1 roll Puff Pastry

(Serves 8)

METHOD:

  • Preheat your oven to 200Β°C.
  • Combine the water, sugar, vanilla pod, and cider vinegar in a saucepan and add the quince wedges. Cook on low heat until soft but still quite firm. Drain and keep the poaching liquid.
  • Melt the butter and add the poaching liquid in the pan in which you are going to bake your tart. Reduce to a syrup, then add the quince wedges. Cook for about 2 minutes to lightly caramelise the quinces, then cool to room temperature. The pan must be ovenproof.
  • Roll out the puff pastry on a floured worktop and cut a circle a bit larger than the pan (about 4 cm larger in diameter).
  • Cover the quinces with the puff pastry and tuck in the pastry so that the fruit is contained. Cut a slit in the centre of the pastry to let out steam.
  • Bake in the oven for about 25 minutes. Remove from the oven, then place a serving dish on top of the pan and carefully turn upside down (work quickly and be very careful). Remove the pan. If any fruit has moved out of place, now is the time to carefully put it back in place if necessary.
  • Sevre with whipped cream or ice cream..
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