+
0 (0)

Bake, Desserts

French-Style Quince Tart

French-Style Quince Tart
Mariah Tauger / Los Angeles Times

The key to the success of this tart is its simplicity. There are essentially only two ingredients here — quince and pastry — so make them count. Buy the best puff pastry you can find. I like Dufour, a brand ... Read more

3 ½ hours. Serves 8 to 10.
  • 4 quince (about 2 pounds), washed and dried
  • 3 cups water
  • 1 cup Pinot Grigio, Sauvignon Blanc or rosé wine
  • 1 cup granulated sugar
  • 1 vanilla bean, halved (don’t scrape the seeds)
  • 1 fresh bay leaf
  • 1 thin slice fresh ginger
  • ½ stick cinnamon
  • 1 star anise pod
  • 1 sheet (8 to 10 ounces) puff pastry, preferably Dufour
  • All-purpose flour, for rolling
  • Turbinado sugar, such as Sugar in the Raw, for sprinkling

Step 1At least 2 hours and up to 2 days before you plan to bake the tart, cook the quince: Peel each quince, cut into quarters then slice out and discard the cores. Cut each quarter into four smaller wedges, then transfer all the wedges to a medium saucepan. Pour in the wine, sugar, vanilla bean, bay leaf, ginger, cinnamon, star anise and 3 cups water and bring to a simmer over medium-high heat, stirring to dissolve the sugar.

Step 2Cut out a round of parchment paper the same diameter as the inside of the pan and place over the fruit. Once the mixture begins boiling, reduce the heat to medium-low to maintain a bare simmer and cook, stirring the quince occasionally, until soft and rosy pink, about an hour and a half.

Step 3Discard the parchment paper, then gently lift the quince wedges out of the syrup with a slotted spoon or spider and transfer to a double-thick layer of paper towels to drain. Reserve the syrup in the pan.

Step 4Heat the oven to 375 degrees. Unfold the sheet of puff pastry and roll it with a rolling pin on a lightly-floured surface until 12 inches square and 3/16-inch thick. Cut a 12-inch-diameter circle from the pastry and transfer it to a parchment paper-lined baking sheet. Arrange the quince wedges evenly over the pastry, leaving a 1-inch border all around. Bake, rotating the pan front to back halfway through, until the pastry is golden brown on the bottom and crisp (it will look pale in and around the fruit wedges), about 1 hour. Remove the tart from the oven and let cool.

Step 5While the tart cools, bring the saucepan of reserved quince poaching liquid to a boil over medium-high heat. Cook until reduced to 1/2 cup. Remove the pan from the heat and, while the syrup is still hot, use a pastry brush to brush it evenly over just the fruit in the tart. Sprinkle the fruit lightly with turbinado sugar, if you like, and let cool to room temperature before serving.


HAVE YOU TRIED


Jumbo lump crab cakes from Gulfstream
Jumbo lump crab cakes from Gulfstream

Craft's roasted cauliflower
Craft's roasted cauliflower

Hard-boiled eggs
Hard-boiled eggs

Mint and Cilantro Shrimp With Soba Noodles
Mint and Cilantro Shrimp With Soba Noodles

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Bake

Campfire Marshmallow Bars
Blood orange and rhubarb tart
Industrial-strength gingerbread dough
Sycamore Kitchen's oatmeal cookies