Quince tarte tartin
Quince Tarte Tatin is a delightful upside-down tart that features caramelized quince slices atop a buttery, flaky crust. This elegant dessert is perfect for special occasions and offers a unique blend of sweet and tart flavors.
Cook time 165 min
Prep time 20 min
Ingredients:
1 tbsp water2 cups sugar
2 tbsp lemon zest
1/3 cup butter
2 tbsp walnuts
1 cup all-purpose white wheat flour
1 yolk
2 tsp lemon juice
Quince Tarte Tatin is a delightful twist on the classic French upside-down tart, substituting apples with the uniquely fragrant and slightly tart quince. This elegant dessert features a caramelized fruit topping with a buttery, flaky crust, making it perfect for special occasions or a sophisticated end to any meal. Follow this recipe to create a beautiful and delicious Quince Tarte Tatin that will impress your guests.
Instructions:
- In a heavy-bottomed saucepan, combine the 1 tbsp water and 2 cups sugar.
- Cook over medium heat without stirring, allowing the sugar to dissolve and become a golden amber color.
- Once it reaches the desired color, remove it from the heat and stir in the 2 tbsp lemon zest. Set aside.
- In a large mixing bowl, combine the 1 cup flour and a pinch of salt.
- Cut the 1/3 cup cold butter into the flour mixture until it resembles coarse crumbs.
- In a small bowl, lightly beat the egg yolk and combine it with 2 tsp lemon juice.
- Gradually mix the yolk and lemon juice into the flour mixture until it forms a dough. If it needs more moisture, add a small amount of cold water, 1 tsp at a time.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, pour the prepared caramel.
- Arrange the quince slices on top of the caramel in a circular pattern.
- Sprinkle the 2 tbsp walnuts evenly over the quince slices.
- Roll out the chilled tart dough on a lightly floured surface to about 1/8 inch thick, ensuring it is large enough to cover the quinces in the skillet.
- Carefully place the dough over the quince slices, tucking the edges down the sides of the skillet.
- Make a few small slits in the dough to allow steam to escape.
- Bake the tarte tatin in the preheated oven for 35-40 minutes, or until the crust is golden brown and crisp.
- Remove the skillet from the oven and let it cool for about 10 minutes.
- To serve, place a large serving plate over the skillet. Holding the plate and skillet firmly together with oven mitts, carefully flip the tarte tatin onto the plate.
- Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Your Quince Tarte Tatin is now ready to be enjoyed! The caramelized quince provides a lovely sweetness and tartness that perfectly complements the buttery crust. This elegant and delicious dessert is perfect for any special occasion or to simply treat yourself. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Quince tarte tartin FAQ:
Bake the Quince Tarte Tatin in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and crisp.
Your tart is done when the crust is golden brown and crisp. You can also check for bubbling caramel around the edges, indicating the cooking is complete.
Yes, you can store leftover Quince Tarte Tatin. Cover it tightly with plastic wrap or foil and refrigerate for up to 3 days. Reheat in the oven before serving for the best texture.
You can substitute walnuts with pecans or omit the nuts entirely if you prefer a nut-free version. You could also consider using sliced almonds for added texture.
To prepare quince, wash them thoroughly, then peel, core, and slice them into thin wedges. Ensure they are evenly sliced for even cooking and caramelization.
Tips:
- Peel, core, and slice the quinces before cooking them to ensure they are tender and fully infused with the caramel sauce.
- Be patient when caramelizing the sugar. Maintain a medium heat and avoid stirring too much to prevent crystallization.
- Chill the dough for at least 30 minutes before rolling it out. This makes it easier to handle and results in a flakier crust.
- Arrange the quince slices tightly in the caramel to create a beautiful pattern when the tart is inverted. Slightly overlapping the slices can enhance the visual appeal.
- Keep an eye on the tart while baking. The crust should be golden brown, and the edges of the caramel should start to bubble.
- Let the tart cool for about 10 minutes before inverting it onto a plate. This allows the caramel to set slightly and makes it less likely to stick to the pan.
Nutrition per serving
8 ServingsCalories 390kcal
Protein 2.87g
Carbohydrates 70g
Fiber 0.72g
Sugar 60g
Fat 11g
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