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Quince Tarte Tatin
Quince Tarte Tatin is a modern British recipe (based on an French original) for classic upside down tart of poached quinces with a puff pastry topping that's served inverted with the fruit on top. The full recipe is presented here and I hope you enjoy this classic British version of: Quince Tarte Tatin.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+cooling)
Serves:
6–8
Rating: 
Tags : Spice RecipesBritish Recipes
This tarte tatin uses quince, which comes from the same family as the apple and pear. It should not be eaten raw but has a wonderfully fragrant flavour once cooked.
Ingredients:
5 quinces, peeled, quartered and cored
2 tbsp caster sugar
1 lemon, juice only
325g (11½oz) ready-rolled all-butter puff pastry
flour, for dusting
175g (6oz) unsalted butter, room temperature
175g (6oz) granulated sugar
1 star anise
1 vanilla pod, split and seeds scraped
1 cinnamon stick
2 bay leaves
vanilla ice cream, to serve
Method:
Combine the quince, caster sugar and lemon juice in a saucepan and add sufficient water to ensure that the quince quarters are well covered. Bring to a boil, reduce to a simmer and cook gently for 10 minutes. Remove the quince from the water with a slotted spoon and transfer onto kitchen paper to drain and cool.
Roll the pastry out on a lightly-floured work surface, then cut out a circle that is 28cm (11in) in diameter. Set aside to chill in the fridge until needed. In the meantime pre-heat your oven to 200°C (180°C Fan/400F/Gas Mark 6).
Use the back of a spoon to press the butter onto the base of a high-sided 26cm (10½in)-diameter heavy-based ovenproof frying pan until it completely covers the base. Sprinkle over the granulated sugar evenly. Add the star anise, vanilla seeds, cinnamon stick and bay leaves. Set the quince quarters on top, cut side-up.
Lay the pastry over the quinces, tucking it down the sides of the pan. Prick a few holes into the pastry to let the steam escape.
Set the pan over a medium heat for 6–8 minutes, turning and shaking the pan occasionally to avoid burning. When the caramel is slightly golden, transfer the pan to your pre-heated oven and bake, turning once, for 25 minutes, or until the pastry is golden. Remove from the oven then set aside to rest for at least an hour.
When ready to serve, warm slightly by placing on the hob again to release the caramelised fruit and very carefully invert onto a serving plate to turn it out. Cut into slices and serve immediately with the vanilla ice cream.
