Best Apple And Quince Tart Recipes

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APPLE-QUINCE TARTE TATIN



Apple-Quince Tarte Tatin image

I love a good, classic version of tarte Tatin, the famed French caramelized-apple tart, as much as the next guy-probably even more. But adding slices of quince makes this variation extra inviting to me. If you're unfamiliar with quince, a cousin of the apple, it's likely because they're inedible in their raw state, so they tend to get neglected by folks who don't know about the seductive, beguiling flavor that's coaxed out of them by cooking. Like apples, quince are in season in the fall, and they're easy to find by following your nose; when they're ripe, their scent is rather intoxicating. I often keep a bowl of them on my dining table to perfume my entire apartment.

Yield makes one 10-inch (25-cm) tart; 8 servings

Number Of Ingredients 9

1 cup (140 g) all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
4 tablespoons (2 ounces/60 g) unsalted butter cut into 1/2-inch (1.5-cm) pieces and chilled
3 tablespoons (45 ml) ice water
8 medium apples (4 pounds/2 kg)
2 medium quinces (1 pound/450 g)
3 tablespoons (1 1/2 ounces/45 g) unsalted butter
3/4 cup (150 g) sugar

Steps:

  • To make the dough, in a stand mixer fitted with the paddle attachment (or in a bowl with a pastry blender), mix together the flour, the 2 teaspoons sugar, and the salt. Add the 4 tablespoons (2 ounces/60 g) chilled butter pieces and keep mixing until the butter pieces are about the size of corn kernels. Add the ice water and mix until the dough comes together. Gather the dough and shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • To prepare the fruit and assemble the tart, peel, quarter, and core the apples. Peel, quarter, and core the quinces, then cut them into 1/4-inch (6-mm) slices. Melt the 3 tablespoons (1 1/2 ounces/145 g) butter in a 10-inch (25-cm) cast iron skillet. Sprinkle the 3/4 cup (150 g) sugar over the bottom of the pan and remove from the heat.
  • Pack the apples tightly in the pan, standing them on end, with the cored sides facing inward. It may seem like a lot of fruit, but they'll cook down considerably. Insert the quince slices between the apples.
  • Place the skillet on the stovetop and cook over medium heat until the juices thicken and become lightly caramelized, about 25 minutes. While they're cooking, press down on the apples to ease them into the pan and promote caramelization.
  • Preheat the oven to 375°F (190°C).
  • Lightly flour a work surface and roll out the dough into a 12-inch (30-cm) circle. Drape the dough over the apples in the skillet and tuck the edges down between the sides of the skillet and the apples.
  • Bake the tart until the pastry has browned, about 40 minutes. Remove from the oven and invert a serving plate over the skillet. Wearing long oven mitts, grasp both the skillet and the plate and turn them over together, away from you, to unmold the tart. Be careful of any hot juices that may spill out!
  • Although purists say tarte Tatin is best served on its own, others appreciate a spoonful of crème fraîche or Vanilla Ice Cream (page 143) on top or alongside.
  • The dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month. Tarte Tatin should be served warm the day it's made. You can make it an hour or so in advance and leave it on the serving plate, under the overturned skillet, to keep it warm after baking. It can also be rewarmed in a low oven.
  • Poaching the quince before assembling the tart will turn them a lovely ruby-red color and bring out even more flavor: In a medium saucepan, bring 1/2 cup (100 g) sugar, 1 1/2 cups (375 ml) water, and a 2-inch (5-cm) piece of vanilla bean, split lengthwise, stirring to dissolve the sugar, then decrease the heat to maintain a simmer.
  • Peel, core, and cut the quinces into eighths. Put the pieces in the saucepan, cover with a circle of parchment paper cut to fit inside the pan, and simmer gently, covered, until tender, 30 to 60 minutes. Once poached, the quince can be kept in the refrigerator in the poaching liquid for up to 1 week. When assembling the tart, tuck the poached quince pieces between the apples. The poaching liquid can be reduced in a skillet until thick and syrupy, cooled slightly, and used as a sauce, if desired.
  • Use a full-flavored apple, one that won't turn to mush during cooking. Winesap, Granny Smith, Northern Spy, Pippin, and Jonagold work well.

APPLE AND/OR QUINCE TARTE



Apple And/Or Quince Tarte image

This spiced apples and/or quince pie can be prepared with both fruit kinds together or with only one; Depending from what you have available. I like the combination and have 2 different flavors in one.

Provided by Artandkitchen

Categories     Tarts

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
1/2 cup margarine
1/2 teaspoon salt
1 large egg, beaten
2 tablespoons cold water
1 teaspoon vinegar
3/4 cup light brown sugar
1/2 cup flour
1/3 cup margarine
1/2 teaspoon grated lemon zest
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/2 kg peeled peeled cored sliced apple (or quince)
1/2 kg peeled peeled cored sliced quinces (or apples)
1 tablespoon icing sugar

Steps:

  • Cut together flour, shortening and salt until it resembles small peas.
  • Combine the egg, water and vinegar and gradually add to flour mixture.
  • Stir just until moistened.
  • Roll out.
  • Combine sugar, flour, butter, lemon zest, cinnamon, allspice and cloves in a food processor.
  • Process until well blended.
  • Spread the sugar mixture over an unbaked pie crust.
  • Arrange apple and quince slices, in an overlapping pattern.
  • Spread the confectioner sugar.
  • Bake on 400 degrees for 40-50 minutes, until crust is lightly browned (heat and timing are basing it on convection oven).
  • Serve hot, warm, or at room temperature.

Nutrition Facts : Calories 366.6, Fat 10.6, SaturatedFat 2.2, Cholesterol 23.2, Sodium 274.9, Carbohydrate 65.7, Fiber 3.7, Sugar 29.6, Protein 4.6

APPLE QUINCE PIE



Apple Quince Pie image

Quince pie adds a sweet harvest flavor to this luscious, old-fashioned apple pie from our Test Kitchen. It's topped with a crumbly mix of oats, brown sugar, butter and cinnamon. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 16

3 cups thinly sliced peeled quinces (about 2 medium)
1 can (5-1/2 ounces) unsweetened apple juice
1 teaspoon whole cloves
Pastry for single-crust pie (9 inches)
5 cups thinly sliced peeled tart apples (about 5 medium)
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
TOPPING:
1/3 cup quick-cooking oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a large saucepan, combine the quinces and apple juice. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until quinces are crisp-tender., Uncover; simmer 8-12 minutes longer or until liquid is reduced to 2 tablespoons. Discard spice bag. Cool for 5 minutes., Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, cinnamon, salt and nutmeg. Gently stir in quince mixture. Spoon into crust. , For topping, in a small bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 50-60 minutes or until apples are tender and crust is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 287 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 191mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.

APPLE AND QUINCE TART



Apple and Quince Tart image

Provided by Holly Brubach

Categories     dessert

Time P2DT3h30m

Yield Serves 10 to 12

Number Of Ingredients 8

2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
12 tablespoons butter, cut into 1/4-inch cubes and chilled
3 large quince (about 1 3/4 pounds), peeled, cored and chopped into 1/3-inch cubes
8 tablespoons butter
3/4 cup sugar
4 medium apples (1 3/4 pounds), somewhat tart

Steps:

  • Make the shell: in a large bowl, combine the flour, sugar and salt. Using a pastry cutter, chop the butter into the flour mixture until pea-size and coated with flour. Add 4 to 5 tablespoons ice water and toss lightly with a fork. The dough will not come together at this point. Transfer the crumbly dough to the counter and, using the heel of your hand, smear the dough to marble the butter into it. Scrape up the dough and repeat this process one or two times until the dough comes together. Once the dough forms a ball, wrap it tightly with plastic wrap and press into a flattened disk. Refrigerate for 2 hours or up to 2 days.
  • On a surface lightly dusted with flour, roll the dough into a 14-inch circle, 116-inch thick. Line an 1112-inch round tart pan with a removable bottom with the dough and place in the freezer.
  • Prepare the filling by combining the quince, 4 tablespoons butter and 12 cup sugar in a heavy-bottomed medium saucepan set over medium heat. Cover and cook for 20 minutes, stirring every 3 to 5 minutes. Uncover, reduce the heat to low and cook until all the liquid has evaporated and the quince is tender and darker in color, about 40 minutes. Remove from the heat and cool to room temperature.
  • Adjust the rack to the bottom third of the oven. Preheat to 375 degrees. Peel, core and quarter the apples. Using a mandoline or a very sharp knife, slice the apples as thinly as possible and set aside.
  • Remove the tart shell from the freezer. Scrape the cooked quince into the shell and distribute it evenly. Layer the apples over the quince around the outermost edge of the tart with about 15 of the apple hanging over the rim of the pan. Each slice should overlap the preceding by half. Once you have made a full circle of apples around the outer edge, make a new circle closer to the center, overlapping the outer circle with about 14 of the apple slice. Continue layering until the quince is completely covered with apples.
  • Make a brown butter by melting the remaining 4 tablespoons butter in a small saucepan set over medium heat, stirring constantly, until golden brown and nutty-smelling. Drizzle the brown butter over the apples and sprinkle with the remaining sugar.
  • Place the tart on a sheet pan and cook for 70 minutes. Lower the oven to 350 degrees and bake until the apples have caramelized, the filling is bubbling and the crust is brown, another 20 minutes. Allow the tart to cool for 30 minutes on a wire rack; remove the tart pan. Serve warm with vanilla ice cream or creme fraiche.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 102 milligrams, Sugar 19 grams, TransFat 1 gram

Apple and quince tart is a delicious dessert that combines two of the most delectable fruit flavors into one mouth-watering pastry. The recipe is simple and easy to follow, requiring only a few basic ingredients and a little bit of time in the kitchen. Whether you're a seasoned pastry chef or a beginner, this recipe is sure to impress your guests and leave them craving for more.

The Joy of Cooking with Apples and Quinces

Apples and quinces are two of the most versatile fruits in the culinary world. They can be used to create a wide range of desserts, including pies, tarts, cakes, and puddings. Both fruits have a sweet, tangy flavor that complements each other perfectly, making them a match made in culinary heaven.

Benefits of Using Apples and Quinces in Your Tart Recipe
  • Apples are rich in fiber and antioxidants.
  • Quinces are high in vitamin C and are great for digestion.
  • The combination of apples and quinces creates a flavor profile that is both sweet and tangy.
  • Their high pectin content makes them ideal for use in pastries and desserts.
  • Both fruits are readily available in the fall/winter season.

Tips and Tricks for Making the Perfect Apple and Quince Tart

When making an apple and quince tart, there are a few tips and tricks that can help ensure that your pastry turns out perfectly:

Choose the Right Apples and Quinces

When selecting apples and quinces for your tart, choose those that are firm and flavorful. Avoid those that are overly ripe or mushy, as they will not hold up well during baking.

Use the Right Pastry Dough

The perfect apple and quince tart requires a pastry dough that is buttery and flaky. Choose a recipe or store-bought pastry dough that is designed specifically for use in tarts.

Pre-Cook Your Filling

To ensure that your apple and quince filling cooks evenly and doesn't become too soggy, cook it slightly before adding it to your pastry dough. This will also help to enhance the flavor of your fruit filling.

Use the Right Spices

Spices such as cinnamon, nutmeg, and ginger can really enhance the flavor of your apple and quince tart. Use them sparingly to avoid overpowering the natural flavor of your fruit.

Conclusion

If you're looking for a delicious dessert that is easy to make and sure to please, then an apple and quince tart is the perfect choice. With a few simple ingredients and a little bit of time in the kitchen, you can create a pastry that is both delicious and nutritious. So go ahead and indulge in this delectable treat!

Apple and quince tart is a delicious dessert that combines two of the most amazing fruits in a sweet and fruity tart. Making this delicious tart requires a few tips and tricks that will help you create the perfect dessert that is both flaky and moist. Here we look at some valuable tips when making apple and quince tart recipes.

Tip 1: Use fresh fruits

One of the most important tips for making the perfect apple and quince tart is to use fresh fruits. Using fresh apples and quinces not only enhances the flavor but also helps to retain the moisture level. Fresh fruits are also easy to cut, and you can shape them according to your preference. You can use both sweet and tart apples, as they both give different flavors that work well together. Aim to use a combination of apples and quinces to get a perfect balance of flavors.

Tip 2: Use the right pastry

The pastry is a critical aspect of any tart, and using the right pastry is essential to creating a successful apple and quince tart. Opt for a pastry that is firm, but not too crumbly or flaky. A crumbly or flaky pastry may not be able to hold the fruits and cream, and it may also crumble and fall apart when cutting. A firm pastry, on the other hand, will support the fruits and cream, giving you a sturdy tart. Choose a pastry that is easy to handle and that can be shaped to fit the tart pan.

Tip 3: Preparing the fruits

Before you start assembling the tart, it is important to prepare the fruits. Wash the apples and quinces well and cut them into thin slices. Make sure to remove the seeds and core the fruits. Once sliced, soak the fruits in lemon water for a few minutes to prevent browning. Pat dry the fruits with a paper towel before adding them to the tart pan. Adding dry fruits to the tart will help to keep the pastry firm and crispy.

Tip 4: Adding flavor

To make your apple and quince tart more flavorful, try adding some spices to your fruits. Cinnamon, nutmeg, and cloves are great spices that pair well with apples and quinces. A sprinkle of sugar and a few drops of lemon will also add flavor to your tart. You can also add some cream cheese or whipped cream to give it a more indulgent and creamy flavor.

Tip 5: Assembling the tart

Now that you have prepared the fruits and chosen the right pastry, it's time to assemble the tart. Roll out the pastry and line the tart pan. Arrange the fruits in a circular pattern, starting from the outer edge and working inwards. Make sure to fill all the gaps between the fruits with smaller fruit pieces. You can also add nuts, raisins, or any other toppings to your tart at this stage.

Tip 6: Baking the tart

Once assembled, the tart needs to be baked to perfection. Preheat the oven to the required temperature and bake the tart for about 30 to 35 minutes, or until the pastry is golden brown. Keep an eye on the tart and rotate it halfway through to ensure it is cooked evenly. Once done, remove the tart from the oven and let it cool before serving.

Tip 7: Serving the tart

To serve the tart, sprinkle some powdered sugar on top, and add a dollop of whipped cream or ice cream. You can also add some caramel sauce, chocolate sauce, or fruit syrup to your tart. Serve it chilled or at room temperature, depending on your preference.
Conclusion
Making an apple and quince tart recipe is easy if you follow these valuable tips. Remember to use fresh fruits, the right pastry, add flavor, assemble correctly, bake to perfection, and serve with care. With these tips, you can create a delicious apple and quince tart that will be the perfect ending to any meal.

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