Quince Tarte Tatin #BastilleDay

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Love a Tarte Tatin. Perfect for Bastille Day.
But why not try it with quinces instead of apples.
This is adulterated from the fabulous food blog of Mimi Thorisson who says ‘This simple quince tarte tatin recipe is perfect for winter. The golden caramel melts through the quince, need I say more? I always serve this gourmand dessert warm with a obligatoire dollop of crème fraîche.” Oui oui !

You need for one tarte.

Quick & easy shortcrust pastry:
300 g plain flour (sifted)
150 g butter (diced and at room temperature)
1/2 tsp salt
2 tbsp caster sugar
80 ml lukewarm milk
Or cheat and buy ready made sheets of pastry.

Filling
3 large quince (or5-6 small ones. Peeled, cored and cut into 2 cm thick wedges)
200 g caster sugar
100 g butter (diced and at room temperature)
1 tsp cinnamon
20 g sugar (for sprinkling)

  • In a large bowl, mix butter, salt sugar and butter.
  • Mix well with your hands, pour milk gradually and form a soft dough.
  • Shape into a ball.
  • On parchment paper, sprinkle a generous amount of plain flour, roll dough with a rolling-pin.
  • Form a circle slightly larger than the diameter of the cake/tart tin.
  • Tip: I would advise to make the caramel in a sturdy pan and pour into the cake tin. Cake tins are usually very thin and somehow my caramel never seems to ‘work’ well.
  • In a 20 cm large pan, add sugar and melt on a low heat.
  • Do not stir until the sugar has melted and starts to turn ‘golden blond’.
  • At this point, take away from heat and add butter.
  • Stir until butter has melted, and immediately pour into cake tin.
  • It should cover the entire base. Set aside
  • Peel, core and cut quince into 2 cm wedges.
  • Carefully arrange the quince in the cake tin, round-side down.
  • You may need to cut some of the quince into smaller pieces to fill in the gaps. Sprinkle with sugar and cinnamon frequently.
  • Seal the tatin with the rolled shortcrust pastry.
  • Tuck in the edges, gently spike the dough with a fork all over.
  • Bake for about 30 minutes until the pastry is golden, then remove from the oven.
  • Cool for 5 minutes.
  • Serve warm with crème fraîche.
  • Tres bon !

 

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