Sweetie Pie
  • Quince tarte tatin

    A classic reinvented

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  • I found this quince at the market right before the lockdown started and I had them on my fridge, not knowing what to use them for and in these desperate times, we need desperate measures. Even though mine, about what to do with quince doesn’t apply as one, but still. I made a Tarte Tatin, replacing the classic apples, with quinces.

    Quince is special to me because when I was a kid, we lived next to an abandoned house, this house had a huge garden and full of fruit trees, I remember my mom climbed to get the quinces and make dulce de membrillo, which is like quince set jam, very traditional in many countries in South America and she loved it.

     

    It is a very simple recipe, you are only going to need a pan with a handle that does not burn, because it will go inside the oven, you can swap the quince and use the fruit you have (because like I said, desperate times we are living)

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    Quince Tarte Tatin

    Preparation time: 1 hour
    Servings: 8 0 10 portions

    Ingredients

    Preparation

    1. You need a pan with a handle that won’t melt in the oven, we are going to prepare the caramel, with the sugar, and butter.
    2. We melt the butter and add the sugar, we leave it, without stirring, until it starts to caramelize (it doesn’t need to caramelize completely because it will finish cooking in the oven)
    3. Peel the quince, take out the core and we cut in slices and organize it on top of the caramel.
    4. We take the puff pastry out of the fridge and cut it a little bit bigger than the circle of the pan, we put it on top of the quince, pinch the outside and make holes with a fork.
    5. Preheat the oven at 180ºC and bake for 45 minutes or until we see it is fully caramelized.
    6. Take out of the oven, leave it to cool down for ten minutes, take out very carefully some of the liquid and then flip with the help of a plate.
    7. Enjoy immediately with some vanilla ice cream or alone.

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