Quince have become the fruit we look forward to most every fall. While unassuming in their raw form, quince undergo the most incredible metamorphosis when they get poached. From covered in fuzz and dust with an unpalatable texture when raw, poaching transforms quince into a gorgeous hue of rosy orange. They smell and taste like nectar from heaven – their aroma and flavor is unmistakable and ethereal. Fall is typically all about apple and pumpkin fever but, in our opinion, quince deserve to be center stage amongst all of the fall fruit – and this quince tarte tatin is the ultimate way to experience the glory of this mesmerizing fruit.
Once you have poached a batch of quince (here’s our recipe for honey poached quince), you’re just a few steps away from this stunning dessert. A bit of poaching liquid gets added to your baking dish/skillet and then topped with poached quince slices and a sheet of puff pastry. Baked until the puff pastry is perfectly golden, the dish gets inverted to reveal the beauty that is poached quinces atop their buttery and flaky foundation of puff pastry, also know as tarte tatin. Tarte tatin is traditionally made with apples, but this quince version has totally stolen our hearts.
A show-stopping dessert like this does not need much embellishment, but a dollop of cardamom infused creme fraiche and a sprinkling of crushed pistachios are just the right touch to complete this dessert in the most perfect way. Served warm, the cardamom creme fraiche melts ever so slowly into the tart adding a touch of creamy richness and the crushed pistachios perfectly compliment the crisp edges of the puff pastry. Once you experience the pleasure of eating a quince tarte tatin, we believe you too will declare quince the queen of fall fruit.
- 4-5 poached quince, sliced into quarters
- 1/2 cup poaching liquid
- 1 sheet puff pastry, thawed if using frozen
- 1/2 cup creme fraiche
- 1/4 tsp ground cardamom
- 2 tbsp crushed pistachios
- Pre-heat oven to 375F degrees
- Pour 1/2 cup poaching liquid Into a 10" pie dish or oven safe skillet
- Arrange poached quince slices on top of poaching liquid, rounded side down
- On a lightly floured surface, roll out your puff pastry until it is large enough to fully cover your baking dish/skillet
- Place puff pastry atop quince slices & tuck in the edges
- Bake the tart for about 35-40 minutes until the puff pastry has turned golden brown & fully cooked
- While the tart bakes, mix the cardamom into the creme fraiche until it is fully combined & crush the pistachios
- Once the tart is done baking, remove it from the oven & allow to cool on a rack for about 5 minutes
- Carefully place a rimmed serving dish on top of the tart & invert the tart onto the serving dish
- Serve the tart warm with the cardamom creme fraiche & crushed pistachios