The holidays are upon us and it's time to think about all those dinner parties! Tarte Tatin is a great Fall dessert option. Using poached quince will make this Tarte Tatin really unique and delicious, bringing a tart yet floral flavor that offsets the richness of the caramel. Pair it with ice cream and you'll have a great holiday dessert for any upcoming party!
For the recipe:
- 1000 ml water
- 100 grams sugar
- 75 ml honey
- 1 orange, zested
- 1 lemon, zested
- 1 vanilla bean, split and scraped
- 1 star anise
- 6 to 8 quince
- 30 grams of butter
Combine all ingredients in a pot on low heat.
Remove the fuzz from quince fruit with a towel. Wash, peel, de-stem and core the quince. Be careful when you're removing the core as it's really tuff and you can cut yourself (make sure you remove all of the hard core).
Add the quarters of quince to the poaching liquid as you finish them to avoid discoloration. Make sure your poaching liquid is barely boiling otherwise the fruit will fall apart.
The poached quince are ready when they are just soft enough for a sharp knife to go through.
Remove them from the poaching liquid and set them aside to drain on a paper towel.
Once all fruit has been poached, cook down the liquid in a oven proof pan (the one you'll be using to make the Tatin) until you have a syrupy consistency. Add the butter and mix. Set aside.
- 150 grams softened butter
- 30 grams sugar
- 60 grams confectionary sugar
- 2 grams salt
- 1 egg
- 280 grams flour
Makes enough dough for two 10 inch moulds.
In a mixer fitted with paddle attachment, cream the butter.
Add both sugars and continue mixing.
Add the egg and mix until well incorporated.
Add the flour and salt and mix until just combined.
Wrap in plastic and chill for at least an hour.
To assemble the Tarte Tatin:
Set your oven at 350 F.
Place the quince quarters in your pan on top of your caramel.
Arrange them so that they are snug.
Cut the dough in half and reserve the extra in the freezer for another tart.
Roll out the dough to the size of the pan and place over the quince.
Tuck the sides under and bake for approximately 45 minutes or until the tart is golden brown.
Remove the pan from the oven and let it cool for 5 minutes.
Flip the Tarte Tatin over unto a plate and voila!