24 November 2016

Quince tarte tatin

quince

Autumn is here and with it one of my favourite fruit begins to appear: Quince. This is one of the many ways you can prepare this tart fruit.

You will need:
375g puff pastry (pre-rolled if you prefer)
100g butter
600g + 100g caster sugar
1 lemon
1 vanilla pod
1kg quince

Begin with making a stock syrup. To a pan, add 600g sugar, 1 litre of water, half a lemon, and the split vanilla pod. Bring this to boil.

Peel the quince and add to the syrup. Cover with greaseproof paper and simmer until the quince are soft (this should take around 30 – 45 minutes depending on the size of fruit).

Let it all cool and reserve in the fridge. Drain the quince from the syrup.

Next, take an oven proof frying pan and caramelise 100g of sugar until golden brown. Carefully add the poached quince to the caramel, reduce the heat add the diced butter.

Top the quince with the puff pastry place in the oven at 180C for 20 min.

Leave to rest for 5 minutes. Place the serving dish on top of the pan and turn upside-down
Serve with pouring cream or vanilla ice cream.

Bon appetit

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