Recipe Quince tarte tatin : Practical and Delicious

Recipe Quince tarte tatin : 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 tatin. You are currently reading Recipe Quince tarte tatin : Practical and Delicious. This recipe is the creation of the chef Alison Adams. Recipe Quince tarte tatin requires 1h 15m, cook 5h 50m and serve 6. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

A gourmet dinner party dessert to wow your guests.

Ingredients:

11 Ingredients

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  200g (1 1/3 cups) plain flour
  
  
  


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  100g chilled unsalted butter, chopped
  
  
  


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  1 egg yolk
  
  
  


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  2 tbsp iced water
  
  
  


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  25g unsalted butter, extra
  
  
  


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  Creme fraiche, to serve
  
  
  



• Poached quince



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  1L (4 cups) water
  
  
  


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  155g (1 1/2 cups) caster sugar
  
  
  


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  1 vanilla bean, split, seeds scraped
  
  
  


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  1 tbsp apple cider vinegar
  
  
  


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  2 large quinces
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  For the poached quince, place the water, sugar, vanilla and vinegar into a saucepan. Peel quinces following directions on opposite page. Place pan over medium-high heat. Cook, stirring, to dissolve the sugar. Bring to a simmer. Add quince. Reduce heat to medium-low. Cover with a round piece of baking paper and a lid. Simmer gently, without stirring, for 5 hours or until quince is a rich ruby colour. Set aside to cool slightly, then store in an airtight container in the fridge until ready to use, up to 1 week.
  
  
  


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  Step 2
  
  
  
  
  Strain quince, reserving syrup. Carefully cut each piece of quince in half lengthways.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, place the flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add yolk and water and process until mixture just comes together, adding 1 tsp of extra water if necessary. Scrape pastry onto a clean work surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  
  
  


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  Step 4
  
  
  
  
  Pour 250ml (1 cup) of the reserved quince liquid into a 24cm (top measurement) ovenproof frying pan. Simmer over medium heat for 10 minutes or until reduced and slightly syrupy. Add extra butter. Remove from heat. Arrange quince pieces in the pan.
  
  
  


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  Step 5
  
  
  
  
  Preheat oven to 220C/200C fan forced. Place the pastry between 2 sheets of baking paper. Use a rolling pin to roll pastry out until 5mm thick. Carefully drape over the pan. Trim the overhanging pastry slightly. Tuck the pastry into the edge of the pan. Bake for 35-40 minutes or until pastry is golden and quince juice is bubbling. Set aside for 5 minutes to cool slightly before turning out onto a large plate with a slight lip. Serve with creme fraiche. Drizzle with quince juice.
  
  
  

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