Apple Quince Tarte Tatin Recipes

QUINCE TARTE TATIN RECIPE

Steps:

• peel fruit with a vegetable peeler, remove a quince core and cut in quarters. In a saucepan, heat water, brown sugar, honey, vanilla, whole star anise, and lemon juice. Add quince quarters into the simmering liquid. Cover the pan with a parchment paper circle with a small hole cut in the center and place it on top. Simmer quince quarters (do not boil) for two hours, maybe longer, until quinces are rosy in color. To test the fruit, insert the tip of a knife: it must come in and out easily. Remove from the heat, drain quinces with a colander or remove them from the syrup with a slotted spoon and let cool.
• place sugar with lemon juice in a tarte Tatin pan or a pie pan 9-inch/23 cm in diameter. Cook until sugar melts and starts caramelizing. Add butter and let cook until melted, stirring occasionally. Remove from the heat and arrange poached quinces over the caramel in a spiral with the cut sides facing up, packing them as tight as possible. Bring the pan over medium heat and cook for 10 to 12 minutes to caramelize the fruit. Remove from the heat and let cool.
• Preheat oven to 355 F/180 C. Roll the dough with a rolling pin and cut a circle of the pan size you are using. Place the puff pastry over quinces and prick it with a fork. Then bake for about 25 minutes.
• After baking, allow the dessert to rest for about 5 minutes, then invert the pan onto a serving plate, using oven mitts.

QUINCE TARTE TATIN

Steps:

• In the bowl of a standing electric mixer, or food processor, blitz together the flour, sugar, salt, and butter, until the butter is in small, but discernible pieces, about the size of large peas.
• Add the water and mix (or pulse) until the dough just begins to hold together. If it looks too dry, add a sprinkle more water.
• Use your hands to knead the dough for a couple of seconds, just until it comes together, and shape it into a flat disk. Wrap in plastic and chill for at least 30 minutes.

QUINCE TARTE TATIN

Steps:

• Place the quince, caster sugar and lemon juice in a saucepan and add water until the quince quarters are well covered. Bring to the boil and simmer gently for 10 minutes. Remove the quince from the water with a slotted spoon and transfer to kitchen paper to drain and cool.
• Roll the pastry out on a lightly floured work surface and cut out a circle that is 28cm/11in in diameter. Leave to chill in the fridge until needed. Preheat the oven to 200C/180C Fan/Gas 6.
• Press the butter onto the base of a high-sided 26cm/10½in-diameter heavy-based ovenproof frying pan with the back of a spoon until it completely covers the base. Sprinkle over the granulated sugar evenly. Add the star anise, vanilla seeds, cinnamon stick and bay leaves. Lay the quince quarters on top, cut side-up.
• Lay the pastry over the quinces and tuck it down the sides of the pan. Prick a few holes into the pastry to let the steam escape.
• Place the pan over a medium heat for 6-8 minutes, turning and shaking the pan occasionally to avoid burning. When the caramel is slightly golden, place the pan in the oven and bake, turning once, for 25 minutes, or until the pastry is golden. Remove from the oven and leave to rest for at least an hour.
• When ready to serve, warm slightly on the hob again to release the caramelised fruit and very carefully turn out onto a serving plate. Cut into slices and serve immediately with the vanilla ice cream.

APPLE-QUINCE TARTE TATIN

Steps:

• To make the dough, in a stand mixer fitted with the paddle attachment (or in a bowl with a pastry blender), mix together the flour, the 2 teaspoons sugar, and the salt. Add the 4 tablespoons (2 ounces/60 g) chilled butter pieces and keep mixing until the butter pieces are about the size of corn kernels. Add the ice water and mix until the dough comes together. Gather the dough and shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• To prepare the fruit and assemble the tart, peel, quarter, and core the apples. Peel, quarter, and core the quinces, then cut them into 1/4-inch (6-mm) slices. Melt the 3 tablespoons (1 1/2 ounces/145 g) butter in a 10-inch (25-cm) cast iron skillet. Sprinkle the 3/4 cup (150 g) sugar over the bottom of the pan and remove from the heat.
• Pack the apples tightly in the pan, standing them on end, with the cored sides facing inward. It may seem like a lot of fruit, but they'll cook down considerably. Insert the quince slices between the apples.
• Place the skillet on the stovetop and cook over medium heat until the juices thicken and become lightly caramelized, about 25 minutes. While they're cooking, press down on the apples to ease them into the pan and promote caramelization.
• Preheat the oven to 375°F (190°C).
• Lightly flour a work surface and roll out the dough into a 12-inch (30-cm) circle. Drape the dough over the apples in the skillet and tuck the edges down between the sides of the skillet and the apples.
• Bake the tart until the pastry has browned, about 40 minutes. Remove from the oven and invert a serving plate over the skillet. Wearing long oven mitts, grasp both the skillet and the plate and turn them over together, away from you, to unmold the tart. Be careful of any hot juices that may spill out!
• Although purists say tarte Tatin is best served on its own, others appreciate a spoonful of crème fraîche or Vanilla Ice Cream (page 143) on top or alongside.
• The dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month. Tarte Tatin should be served warm the day it's made. You can make it an hour or so in advance and leave it on the serving plate, under the overturned skillet, to keep it warm after baking. It can also be rewarmed in a low oven.
• Poaching the quince before assembling the tart will turn them a lovely ruby-red color and bring out even more flavor: In a medium saucepan, bring 1/2 cup (100 g) sugar, 1 1/2 cups (375 ml) water, and a 2-inch (5-cm) piece of vanilla bean, split lengthwise, stirring to dissolve the sugar, then decrease the heat to maintain a simmer.
• Peel, core, and cut the quinces into eighths. Put the pieces in the saucepan, cover with a circle of parchment paper cut to fit inside the pan, and simmer gently, covered, until tender, 30 to 60 minutes. Once poached, the quince can be kept in the refrigerator in the poaching liquid for up to 1 week. When assembling the tart, tuck the poached quince pieces between the apples. The poaching liquid can be reduced in a skillet until thick and syrupy, cooled slightly, and used as a sauce, if desired.
• Use a full-flavored apple, one that won't turn to mush during cooking. Winesap, Granny Smith, Northern Spy, Pippin, and Jonagold work well.

FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY

Steps:

• Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
• Peel and quarter the apples, using a spoon or melon baller to remove the cores.
• Preheat oven to 375°F (190°C).
• In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
• Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
• Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
• Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
• Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

APPLE TARTE TATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
• Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
• Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
• Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
• Place crust on top of apples and tuck in edges around apples.
• Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

QUINCE TARTE TATIN

Steps:

• In a large stockpot, combine 10 cups water and 1 cup sugar. Using a vegetable peeler, remove the zest from 1/2 lemon, and add to the pot. Halve the lemons, and juice 1 1/2 of them directly into the pot; set the other half aside.
• Peel, halve, and core the quince, and add to the pot. Bring to a boil. Cover, reduce to a simmer, and cook until tender, but not completely cooked, 8 to 10 minutes. Drain, and set aside.
• Preheat oven to 375 degrees. In a 10-inch tarte Tatin pan or cast-iron skillet, combine remaining 3/4 cup sugar and the salt. Place over medium heat, and cook until it begins to thicken and turn a golden brown. Remove from heat, and stir in butter.
• Arrange the quince in the pan, cut sides up, in a slightly overlapping circular pattern. (Remember that since the tarte Tatin is inverted after it is cooked, the fruit on the bottom will be visible when served.) Place a few quince halves in the center, cut side up. Sprinkle with the juice of the remaining lemon half.
• On a lightly floured work surface, roll dough out into a 12-inch round, about 1/8 inch thick. Place dough over quince, tucking the edges of the dough around the fruit. Bake until juices are bubbling and crust is golden brown, about 45 minutes. Remove from oven, and let stand for 10 minutes. Using a paring knife, loosen the pastry from the edges of the pan. Place a serving platter over the pan, and carefully invert. Serve warm.