Recipes Quince tarte tatin

Recipes Quince tarte tatin

Recipes Quince tarte tatin

Recipes Quince tarte tatin A gourmet dinner party dessert to wow your guests. Quince tarte tatin


  • 200g (1/3 cups) plain flour
  • 100g chilled unsalted butter, chopped
  • 1 egg yolk
  • 2 tablespoons iced water
  • 25g unsalted butter, extra
  • Creme fraiche, to serve

Poached quince

  • 1L (4 cups) water
  • 155g (1/2 cups) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 1 tablespoon apple cider vinegar
  • 2 large quinces


  • Step 1

    For the poached quince, place the water, sugar, vanilla and vinegar into a saucepan. Peel quinces following directions on opposite page. Place pan over medium-high heat. Cook, stirring, to dissolve the sugar. Bring to a simmer. Add quince. Reduce heat to medium-low. Cover with a round piece of baking paper and a lid. Simmer gently, without stirring, for 5 hours or until quince is a rich ruby colour. Set aside to cool slightly, then store in an airtight container in the fridge until ready to use, up to 1 week.

  • Step 2

    Strain quince, reserving syrup. Carefully cut each piece of quince in half lengthways.

  • Step 3

    Meanwhile, place the flour and butter in a meals processor and process until mixture appears like fine breadcrumbs. Add yolk and water and process until mixture just comes together, adding 1 tsp of extra water if necessary. Scrape pastry onto a clean work surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

  • Step 4

    Pour 250ml (1 cup) of the reserved quince liquid into a 24cm (top measurement) ovenproof frying pan. Simmer over medium heat for 10 minutes or until reduced and slightly syrupy. Add extra butter. Remove from heat. Arrange quince pieces in the pan.

  • Step 5 Preheat oven to 220C/200C fan forced. Place the pastry between 2 sheets of baking paper. Use a rolling pin to roll pastry out until 5mm thick. Carefully drape over the pan. Trim the overhanging pastry slightly. Tuck the pastry into the edge of the pan. Bake for 35-40 minutes or until pastry is golden and quince juice is bubbling. Set aside for 5 minutes to cool slightly before turning out onto a large plate with a slight lip. Serve with creme fraiche. Drizzle with quince juice.