Recipe Quince tarte tartin : Practical and Delicious

Recipe Quince tarte tartin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Quince tarte tartin. You are currently reading Recipe Quince tarte tartin : Practical and Delicious. This recipe is the creation of the chef Dimitra Stais. Recipe Quince tarte tartin requires 20m, cook 2h 45m and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

13 Ingredients

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  500ml (2 cups) water
  
  
  


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  440g (2 cups) caster sugar
  
  
  


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  110cm strip of lemon rind
  
  
  


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  3 large (about 1kg) quinces, peeled, quartered, cored Melted butter, to grease
  
  
  


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  60g (3 tbsp) butter, cubed
  
  
  


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  35g (1/3 cup) good-quality walnut halves
  
  
  



• Pastry



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  150g (1 cup) plain flour
  
  
  


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  1/2 tsp finely grated lemon rind
  
  
  


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  75g butter, chilled, cubed
  
  
  


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  1 egg yolk, lightly whisked
  
  
  


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  2 tsp fresh lemon juice
  
  
  


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  2 tbsp water, approximately
  
  
  


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  Whipped cream, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Place the water, sugar and lemon rind in a medium saucepan over medium-low heat. Cook, using a wooden spoon to stir constantly, without boiling, for 3 minutes or until sugar dissolves. Add the quince pieces. Increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, gently turning 3-4 times during cooking, for 1 hour. Increase heat to medium. Simmer, uncovered, for 1 hour or until quince pieces are tender, a deep ruby colour and the syrup thickens slightly.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, to make pastry, sift flour into a bowl. Stir in lemon rind. Use your fingertips to rub in butter until the mixture resembles coarse breadcrumbs. Make a well in the centre. Add egg yolk, lemon juice and enough water to mix to a soft dough and use a round-bladed knife in a cutting action. Use your fingertips to bring dough together and shape into a disc. Wrap in plastic wrap, place in the fridge for 30 minutes to rest.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 200°C. Lightly brush a shallow 20cm round (base measurement) cake pan with the melted butter to grease. Use a slotted spoon to remove the quince pieces from the pan and set aside on a plate. Discard the lemon rind. Pour about 80ml (1/3 cup) of the syrup into the prepared cake pan and swirl to coat the base of the pan. Dot with half the butter.
  
  
  


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  Step 4
  
  
  
  
  Arrange the quince pieces in the prepared pan, overlapping slightly in a circular pattern. Dot with the remaining butter and arrange the walnut halves, flat-side up, around the edge.
  
  
  


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  Step 5
  
  
  
  
  Roll out pastry between 2 sheets of non-stick baking paper until about 28cm in diameter and about 5mm-thick. Place the pastry over the quince pieces and turn excess pastry back over towards the centre to form a slightly thicker edge. This will help hold the shape of the tart when it is turned out.
  
  
  


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  Step 6
  
  
  
  
  Bake in preheated oven for 40 minutes or until pastry comes away from the side of the pan and the juices are bubbling. Set aside to rest for 5 minutes before turning out onto a serving dish. Serve warm with whipped cream.
  
  
  

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