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Quince tarte tatin

Recipe from: 6/24/2004 12:00:00 AM

Ingredients 7
Servings 8


  • 1.80
  • 500
  • 300
  • 5
    star anise
  • 250
  • 25
  • 300
    prepared shortcrust pastry


Peel and core the quinces and cut into 1 cm thick slices.
Mix the wine, 150 ml of the sugar, anise and sultanas and add the quince slices.
Cover and leave to soak overnight at room temperature.
Grease a pie dish, 25 cm in diameter and 5 cm deep, with 15 ml of the butter.
Sprinkle 60 ml of the sugar over the bottom of the pie dish.
Using a slotted spoon, remove the quince slices from the wine mixture and arrange a layer of the fruit in the bottom of the pie dish.
Sprinkle with 30 ml sugar and scatter one third of the sultanas on top.
Add another layer of quinces, sprinkle with 30 ml sugar and scatter another third of the sultanas on top.
Repeat the layers once more.
Dot with remaining butter.
Preheat the oven to 190 °C.
On a floured surface, roll out the shortcrust pastry to a thickness of 3 mm.
Carefully drape the pastry over the quinces in the pan, allowing it to drop into the pie dish.
Press the edges of the pastry against the sides of the pie dish and prick the top of the pastry with a fork.
Bake for 45 to 60 minutes.
A thick red syrup will form on the base.
Invert the pie onto a cake platter and serve hot with cream or ice cream.

Read more on: bake  |  fruit

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