Quince Tarte Tatin

Quince Tarte Tatin
Cook Time
1h 27 min
6 servings

Go out of the box with quince fruit in your tarte tatin, the intoxicating smell alone is worth the switch!



cup flour
tsp salt
cup cold butter, cut into little cubes
cup water
whole quince, peeled, cored, and, cut, into, quarters
cup butter
cup sugar


Step 1

Preheat oven to 375 degrees F.

Step 2

Combine the pastry dry ingredients in a food processor. Pulse to mix.

Step 3

Add the cold butter and pulse several times until mixture resembles course meal.

Step 4

Add the cold water and pulse a few times just until mixture comes together.

Step 5

Turn out onto counter and form into a disc.

Step 6

Cover with plastic wrap and chill for 30 minutes.

Step 7

Combine the butter and sugar in a 10 inch diameter cast iron or heavy bottomed pan with short sides.

Step 8

Heat until sugar turns a golden amber colour about 5 to 7 minutes.

Step 9

Swirl pan to combine butter. Remove pan from the heat.

Step 10

In the pan arrange quince quarters in a circular pattern with each quarter snugly touching the other.

Step 11

Place a final quarter in the middle of pan to cover bottom evenly.

Step 12

Over medium high heat cook quince, covered, for 15 minutes.

Step 13

Remove cover and continue to cook for about 15 more minutes or until quince is soft and sugar below is dark brown. Remove from heat.

Step 14

On a lightly floured surface roll dough into a circular shape about ¼ inch thick.

Step 15

Diameter should be at least 1 inch larger than the pan with the quince.

Step 16

Place circle of dough over surface of quince and tuck edges underneath quince to neatly cover.

Step 17

Bake for 17 to 20 minutes or until pastry is golden.

Step 18

Remove from oven and let stand 15 minutes before serving.

Step 19

Flip quince tarte onto a serving plate or wooden board. Serve warm with whipped cream.

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