19 Nov 2011

A Friday Recipe

Its true I am a quince girl through and through. You know that line in "The Owl and Pussycat"- they dined on mince and slices of quince which they ate with a runcible spoon? Well, that's pretty much a perfect meal to me.

Its friday, and after a long week, for Alex especially; who is renovating our bathroom and as we speak finishing the grout on the tiles around our new little bath - I thought we needed a little special something to commemorate. This recipe is my favourite way to eat quinces aside from baked or poached on their own.

Rustic Quince Tarte Tatin (adapted from theserendipitouschef)

2 cups whole wheat flour
1/4 tsp salt
3/4 cup cold butter, cut into little cubes
1/3 cup very cold water
4 whole quinces
1/4 cup butter
1/2 cup honey
Preheat oven to 190'c. Combine the pastry dry ingredients in a bowl and combine with fingertips until your mixture resembles shortcrust pastry. Turn out pastry onto bench top and knead into a ball before rolling out into a disk. Cover with plastic wrap and chill for 30 minutes in the fridge. While the pastry is chilling prepare quinces by peeling, coring and slicing them thinly.
Combine the butter and honey in a heavy bottomed fry pan. Gently heat for about 5 to 7 minutes. Swirl pan to combine butter. Add the quince slices, toss to coat completely, and sautee over medium heat until the slices start to soften, stirring frequently.
Turn off the heat. Working quickly, remove the slices from the pan to a plate. Arrange the slices in the pan (or plate in my case) in a close, interlocking design. Pour leftover honey/butter liquid over quince. Roll dough into a circular shape about 1/4 inch thick. Place circle of dough over surface of quince and tuck edges underneath to neatly cover. Prick the centre of the pastry with a fork a few times.
Bake 40 minutes or until pastry is golden (I lost track of the time and left mine in for 1 hour which is why its a little caramelised around the edges) Remove from oven and let stand 15 minutes. Flip quince tart onto a serving plate or wooden board. Savour that beautiful blushing quince with a dollop of créme fraiche or whatever you fancy.

over and out,
the quince lady
(soon to be eating-quince-in-the-bath lady)
x

4 comments:

  1. I would never be able to make that. But it looks delicious.

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  2. "Its true I am a quince girl through and through."

    Another reason why we are friends!!! : ) (I am a quince guy.)

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  3. Debbie, Its not as tricky as it might sound - and its so delicious :)

    unkleE, for sure :)

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  4. you should try Maggie's quince recipes. Divine.

    x

    ReplyDelete

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