Quince have become the fruit we look forward to most every fall. And while apples and pumpkin are the most celebrated fall fruits, quince truly deserve to be center stage. And this quince tarte tatin is the ultimate way to experience the glory of this ancient fruit.
QUINCE: THE QUEEN OF FALL FRUITS
An ancient fruit that is believed to originate from Iran, Turkey, Greece & the Crimean Peninsula; quince are in the rose family, just like apples and pears. The fruit however, is much different to an apple or pear. Quince have a strong aroma when raw, but are typically astringent, firm, and unpalatable. But their flesh turns a gorgeous rosy orange color with an incredible, melt in your mouth texture when poached.
Once you have a batch of poached quince (here’s our recipe for honey poached quince), you’re just a few steps away from a stunning tarte tatin. A bit of the reserved poaching liquid gets added to your baking dish. Followed by slices of poached quince and finally a round of puff pastry. Baked until the puff pastry is perfectly golden, the dish gets inverted to reveal a glorious sight. Poached quinces atop a buttery and flaky foundation of puff pastry, also known as a tarte tatin. And while tarte tatin is traditionally made with apples, this quince version has completely stolen our hearts.
QUINCE TARTE TATIN: THE QUEEN OF FALL DESSERTS
A show-stopping dessert like this does not need much embellishment. A dollop of cardamom infused crème fraîche and a sprinkle of crushed pistachios are just the right touch. When served still warm, the cardamom crème fraîche 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 a quince tarte tatin, we believe you too will declare quince the queen of fall fruit.
QUINCE TARTE TATIN
Ingredients
- 4-5 poached quince halves, sliced in half
- 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
Instructions
- 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 & gently tuck in the edges
- Bake the tart for about 40-to minutes until the puff pastry has turned golden brown & is fully cooked
- While the tart bakes, mix the cardamom into the creme fraiche until it is well combined and 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
Hello ‼️❤️
so show up on Quince Tarte Tatin of which looks so delicious ‼️???☕️
Before the tartetatin, the Quince how does poach its best way ‼️ let me know your ways of freshly Quince here in Tokyo where not almost people make the Quince in anyway ‼️??
Resently the patisserie chef try this dessart ‼️?
Thanks regards.
Junko
e-mail: [email protected]
Hi Junko! You can use the recipe on my blog for poached quince, here’s the link: https://www.ful-filled.com/2015/11/18/honey-poached-quince/
We absolutely loved this dessert! Thanks for the recipe!
This makes me SO happy! Thank you for sharing your experience!