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Quince tarte tatin

Recipe from: 5/22/2002 12:00:00 AM
Ingredients 4
Servings 8


  • 100 ml butter
  • 315 ml castor sugar
  • 1.5 kg poached or bottled quinces, quartered
  • 400 g readymade puff pastry


Preheat oven to 180 °C.
Place butter and castor sugar in a deep 25 cm frying pan with an ovenproof handle.
Heat until butter and sugar have melted.
Arrange the quince quarters tightly, one by one, in the frying pan, making sure there are no gaps.
Remember you will be turning the tart out the other way up, so arrange the quince pieces so that they are neat underneath.
Roll out the pastry on a lightly floured surface into a circle slightly larger than the frying pan and about 3 mm thick.
Lay the pastry over the quince pieces and press down around the edge to enclose it completely.
Roughly trim the edge of the pastry and then fold the edge back on itself to give a neat finish.
Bake for 25 to 30 minutes, or until the pastry is golden and cooked.
Remove from oven and leave to rest for 5 minutes before turning out. (If any quince piece sticks to the pan, just push it back into the hole in the tart.)
Cook's note:
For an equally yummy variation, use pears or apples instead of quinces.

Read more on: bake  |  sauté  |  fruit

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