My quinces trees were very generous this year and not that the leaves are gone I still have these wonderful fruits which I appreciate so much. I hope more and more people will discover this fruit.
Today I prepared a tarte tatin inspired by the recipe I posted a few days ago: “Ayva Tatlısı – Turkish Quince Dessert”.
In fact the preparation of the poached quinces is almost the same, I only substituted the water by a sweet rose wine (could have been white or red as well).
I was tempted to add some color with some leaves as mint, thyme or some pistachios, but finally I found to let it as it is and for the picture place the main ingredients on the background.
This tarte tatin can be served as it is or still warm with some vanilla ice cream or other refreshing sauces. Up to you!
Quince Tarte Tatin
- 2 medium quinces or 4 small quinces (total weigh before peeling and coring about 800 g)
- 1/2 cups sweet wine
- 1 cinnamon stick
- 6 cloves (it works even using only 150g!)
- 100 g sugar
- 1 cups flour (you may mix it with whole wheat flour)
- 1/3 cup margarine or 1/3 cup butter
- 1/2 teaspoon salt
- 1 pinch baking powder
- cold water (about 1 tablespoons)
- 1 eggs, lightly beaten to brush (optional)
- Prepare a bowl with enough water to cover quinces when halved. Add lemon juice.
- Peel the quinces, and make slices cutting tangentially around the hard core. Place the slices directly into the bowl with lemon juice as soon as possible.
- Place the slices in a skillet, add wine and spices to the bottom of the skilled. Cover the quinces with the sugar.
- Cover with a lid and bring to boil, as soon as the boiling point is reached reduce the heat and let simmer for about 1 1/2 – 2 hours or until softened and color turned red. Check liquid from time to time and if necessary add a few tablespoons water from time to time. As more you cook the as reddish they will turn, I noticed that they turn also translucent.
- Remove from the heat and let cool down.
- Combine flour, margarine, salt and baking powder with a pastry blender or fork until balls are the size of large peas.
- Add egg and cold water working with the fork until the bowl starts to clean itself.
- Preheat oven to 450°F/230°C.
- Place a sheet baking paper on the bottom of you baking mold (I used a Springform, a mold with removable bottom).
- Arrange the quince on the bottom of the mold, let 1 cm (1/3 inch) free. Reserve the liquid.
- Roll out the dough on a floured surface to the size of 2 cm wider than the mold. Transfer the disk over the quinces and press down the dough on the reserved border for the “walls of the crust”.
- Bake 30 minutes or until the crust result crisp and golden brown. Let cool down 10 minutes and invert on a serving plate. Carefully remove the baking paper.
- Spread the reserved juice over the quinces.
- Serve warm with some ice-cream or at room temperature.