Today I was tweeted by Sarah Taylor (@happerley50) asking hopefully, if the picture of rolled pastry I had posted on Instagram, was going to be filled with quinces? (me thinks she may have a pile to use up…) It wasn’t, but she requested that I shared a recipe for a Quince and Almond tart, so here it is, a nice little Quince number from my book Dinner At Mine, (published last year) which may not be quite what she had imagined, but so delicious all the same.
It’s a Honeyed Quince & Vanilla Tarte Tatin recipe. You can of course use sugar instead of the honey, but honey does give it a distinctive edge. I suggested to Sarah that once cooked, turned out and still warm, to crumble tiny little nuggets of marizipan over the surface which will soften and start to dissolve in the warm carmel juices. Oh yes.
On the subject of Quinces, you must read this hilarious, proper laugh out loud post by the food photographer & blogger, Roger Stowell on his obsession with quinces…..
“Spike Milligan describes the joy of a young man who has at last made the longed for intimate acquaintance with a woman’s breasts which arousing experience quickly palls as he runs out of things to do with them. Such is my experience with quinces.”
“I love the look of them and when I see some I can’t wait to get my hands on them. Once in my hands I admire their soft rounded form, their downy texture and their ripeness. I weigh them, squeeze them, juggle them and even, I confess, take pictures of them but in the end, my dream of quinceness remains unfulfilled.”
….maybe this recipe can relieve him slightly….
Honeyed Quince Tarte Tatin
- 3 quinces (about 800 g)
- 100 g butter
- 100 g runny honey or Sugar
- 1 lemon, squeezed
- 200 g ready made puff pastry
- 1 vanilla pod
- a knob of marzipan
1. Peel, core, cut the quinces into large wedges and toss with the lemon juice in a bowl. In a 23cm frying pan with an oven-proof handle, melt the butter with the honey (or sugar) over a medium heat. (If you don’t have an oven-proof pan, then cook the quinces as below, then tip into a cake tin of the same size., not with removeable base, of the same size.)
2. Cut the vanilla pod in half lengthwise and scrape the seeds into the butter and honey/sugar mix, and drop in the pod too. Cook for about 5 minutes until the mixture is starting to caramelise. Add the quince slices and cook gently, turing occasionally, until just starting to soften and turning amber coloured. Remove from heat.
3. Preheat oven 200 C/Gas 6 and roll out the pastry to just about and inch or 2 larger than the pan/tin. Slide the pastry on top of the quinces tucking the edges down the inside of the pan and bake in oven for about 30-40 minutes or until the pastry is crisp and golden.
Leave to cool for 5 minutes before inverting onto a plate fruit side up, then crumble over the marizpan in little pieces and serve with runny cream or ice cream……