Quinces are the Season! As far back as I can remember, quince is a fruit that I have always particularly enjoyed. When I saw that they were filling the market stalls, I wanted to put them in the spotlight. But how ? After much research in my books and on the web, I thought I was going to turn them into a delicious fine grandma-style quince pie.
I have read and re-read quince recipes, but from what I have seen, mostly it should be cut into small pieces and it is eaten cooked.
- quince compotes or apple / quince
- jams and jellies
- quince jelly
- poach quince
Other than that, I still saw quite a few sweet / savory dishes made with quince. Pieces of quince cook in the cooking juice of a duck breast for example.
I also wondered if I was going to make a tatin tart. I think quince tatin will definitely be one of my next recipes.
I rather embarked on the realization of a thin tart. First, I made homemade puff pastry. And then the same way I would make a french fries pie. I put sugar and butter under and on the layer of quince to caramelize. It was simply delicious. It’s always nice to cook with seasonal fruits and vegetables. Let go with the recipe.
- 250 gr puff pastry
- 2 raw quinces
- 2 tbsp sugar
- 20 gr butter
- Preheat the oven to 180 ° C.
- Melt the butter.
- Roll out the puff pastry.
- Prepare quince. Peel the quince, remove the core and the seeds and thinly slice the quinces.
- Brush the puff pastry with butter.
- Sprinkle with half the sugar.
- Cover with the quince slices.
- Cover with melted butter and sprinkle with sugar.
- Bake for 40 min or till golden brown