Caramelized Quince Skillet Tart 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 AND ALMOND TART WITH ROSé

Steps:

• Make the poaching liquid: In a large saucepan or small Dutch oven, combine the rosé, sugar, vanilla, cinnamon stick, star anise, salt, and cocktail bitters (if using). Use a vegetable peeler to remove wide strips of lemon zest (just the yellow layer, avoiding the white pith) and add to the pan. Cut the lemon in half and squeeze both halves into the pan, seeds and all (discard the lemon halves). Bring the mixture to a simmer over medium heat, stirring once or twice to dissolve the sugar, then remove from the heat.
• Prepare the quince: Working with one quince at a time, use a sharp knife to shave off the ends of the quince and then use a vegetable peeler to peel the fruit. Set aside the peels in a bowl and reserve for later. Halve the quince through the stems and use a melon baller or round teaspoon measure to scoop out the seeds and cores, adding them to the peels in the bowl. As you work, drop each peeled and scooped quince half into the poaching liquid.
• Poach the quince: Once all the quince are in the poaching liquid, add water to the pan if needed just to cover the fruit. Press a round of parchment paper onto the surface of the liquid, eliminating any air bubbles, then place a small plate on top-this will keep the quince fully submerged as they poach. Bring the mixture to a lively simmer over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the quince are tender but not mushy and a paring knife slides easily through the flesh, as little as 25 minutes for very ripe fruit but possibly as long as 1 hour. Check the quince every 10 minutes or so. Remove the pan from the heat and let the quince cool in the liquid until warm.
• Make the quince jelly: Use a slotted spoon to remove the quince from the poaching liquid and transfer to a cutting board to continue to cool. Dump the reserved skins, seeds, and cores into the poaching liquid and bring to a boil over medium-high heat. Boil, stirring occasionally, until the mixture is very thick and syrupy and the bubbles are slow to pop, 20 to 25 minutes. Strain the syrup through a fine-mesh sieve into a heatproof bowl. Press on the solids with a heatproof spatula to force as much liquid through the sieve as possible (discard the solids). You should have about ⅔ cup liquid. If you have much more than this, transfer the strained liquid to a small saucepan and simmer until it's reduced to the right amount. Due to all the natural pectin in the seeds and peel of the quince, this liquid will solidify into a soft jelly when chilled. Cover and refrigerate the jelly.
• Slice the quince: Cut the quince halves crosswise into thin slices between ¼ and ⅛ inch thick. If preparing the quince ahead of time, set them on a plate, cover, and refrigerate.
• Preheat the oven and prepare the skillet: Arrange an oven rack in the center position and preheat the oven to 400°F. Lightly brush the bottom and sides of a 10-inch ovenproof skillet with a thin coating of oil. Line the bottom with a round of parchment paper, smoothing to eliminate any air bubbles. Brush the parchment very lightly with more oil and set aside.
• Roll out the almond paste: Working on a separate piece of parchment paper, use the heel of your hand to flatten the almond paste into a round. Place another piece of parchment on top and use a rolling pin to roll the almond paste into a thin, even round measuring about 9 inches in diameter. Set aside.
• Roll out the pastry: Remove the pie dough from the refrigerator and let soften at room temperature for about 5 minutes. Unwrap the dough and place it on a lightly floured surface. Use a rolling pin to beat the dough all across the surface to make it more pliable. Dust over top and underneath the dough with more flour, then roll it out, dusting with more flour as needed, into an 11-inch round. Use a sharp knife or a wheel cutter to cut the pastry into an even 10-inch round, tracing a dinner plate or a cake pan as a guide. Slide the pastry onto a plate and refrigerate until it's time to assemble the tart.
• Assemble the tart: Spoon all but about 3 tablespoons of the chilled quince jelly into the bottom of the prepared skillet (reserve the remaining jelly for glazing the tart). Layer the quince slices over the jelly in the skillet, overlapping tightly into whatever pattern you like (rows, a rosette, or free-form!). Uncover the almond paste round and carefully place it in the skillet, centering over the quince. Remove the pastry from the refrigerator and slide it into the skillet, then use a spoon to tuck the edges of the pastry down between the quince and the sides of the skillet. Use a paring knife to make about 8 small slits across the pastry to allow steam to escape.
• Bake: Transfer the skillet to the oven and bake for 20 minutes. Reduce the oven temperature to 350°F and continue to bake until the pastry is golden brown and the jelly is bubbling up around the sides and starting to turn golden, another 25 to 35 minutes. Remove the skillet from the oven and let cool for 5 minutes.
• Turn out the tart and glaze: Working over the sink and using towels or mitts to protect your hands from hot flowing juices, place a rack over the skillet and invert. Give the rack a sharp tap on the counter to release the tart, then slowly remove the skillet. Peel away the parchment if stuck to the tart. Let cool for about 10 minutes, then while the tart is still warm, brush with the reserved jelly to glaze the fruit. Slide the cooled tart onto a platter and serve at room temperature.
• Do Ahead: The poached quince and quince jelly can be refrigerated up to 2 weeks. The tart covered and stored at room temperature, will keep up to 4 days but is best served on the first or second day (the crust will soften over time).
• Cooks' Note
• Any inexpensive rosé wine will do for this recipe, just as long as it's decent enough that you wouldn't mind drinking it on its own.
• Quince will stay hard as a rock even when ripe, so the best indicators of ripeness are their color and scent. Look for quince that are more yellow than green and give off a strong floral, tropical-fruity aroma. If they don't smell like anything, leave them on your counter-they're not ready yet!
• Be very careful when scooping the cores from the quince, as the raw flesh is very hard and slips happen easily.

QUICK CARAMELIZED APPLE TART

Steps:

• Preheat the oven to 425 degrees F. On a floured work surface, roll the puff pastry into a 12-inch square, about 1/8 inch thick. Invert a 10-inch ovenproof nonstick skillet over the pastry. Using the skillet as a guide, cut a 10-inch round of pastry. Transfer to a plate and chill in the refrigerator while you prepare the apples.
• Heat the same skillet over medium heat. Melt the butter and then sprinkle over the sugar and add the apples on top. Once the sugar begins to melt, adjust the heat so the juices bubble rapidly. Cook, stirring, until the apples are tender and juices are light golden brown, 10 to 12 minutes. Remove from the heat.
• Using a fork, nudge the apples into 2 concentric circles (it doesn't have to be perfect) in the skillet. Top with the chilled pastry round and tuck the edges in. Gently prick the pastry in 4 or 5 places with a fork. Bake for 10 minutes at 425 degrees F, until the pastry is puffed and light golden. Reduce the oven temperature to 375 degrees F and bake until the pastry is a deep golden brown, 10 to 12 minutes more. Remove from the oven and let sit 10 minutes.
• To unmold, place a serving plate over the skillet and quickly but carefully flip the pan. The tart will unmold onto the plate, and if a few apple slices stick to the pan, return them to the tart. Let cool at least 20 minutes before serving to allow the syrup to sink into the tart. Serve slightly warm or at room temperature.

CARAMELIZED ONION TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
• Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
• Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
• Spoon onion mixture evenly on top of the tart crusts.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.

QUINCE TARTE TATIN

Steps:

• For crust:
• Mix first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 3 tablespoons ice water and vinegar in small bowl; add to processor. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate at least 1 hour. Do ahead Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.
• For filling:
• Fill large skillet with ice cubes; set aside.
• Combine first 3 ingredients in heavy 11-inch-diameter ovenproof skillet. Stir over medium heat until sugar dissolves. Increase heat to medium-high; boil until caramel is deep amber color, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 8 minutes. Remove from heat; stir in butter and cinnamon. Immediately place skillet with caramel atop ice in large skillet; let stand until caramel is cold and hardened, about 30 minutes. Remove skillet from ice.
• Position rack in center of oven; preheat to 400°F. Arrange quince wedges tightly together, rounded side down, in concentric circles atop caramel in skillet. Fill center with any broken quince pieces. Roll out dough on lightly floured surface to 12 1/2-inch round. Place dough atop quinces; tuck edges of dough down around sides of quinces. Make three 2-inch-long cuts in center of dough to allow steam to escape during baking. Place skillet on rimmed baking sheet. Bake until quinces are tender and crust is deep golden brown, about 1 hour 15 minutes. Remove from oven; let cool 30 minutes.
• Place large platter atop skillet. Using oven mitts, hold platter and skillet firmly together and invert, allowing tart to slide out onto platter. Rearrange any dislodged quince wedges, if necessary. Serve warm or at room temperature.

CARAMELIZED ONION TART

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
• Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook for about 15 minutes or until golden, stirring often. Season to taste and let cool.
• Unfold the pastry sheet on a lightly floured surface. Roll into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the square with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.
• Spread the onion mixture over the pastry crust. Top with the gruyere and parmesan cheeses and sprinkle with the chives.
• Bake for 20 minutes or until golden and bubbly. Cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.

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.

CARAMELIZED FENNEL TARTS

Steps:

• In a large skillet, saute fennel in oil until softened. Reduce heat to medium-low; cook, uncovered, until deep golden brown, stirring occasionally, 40 minutes. Stir in the thyme, vinegar, salt and pepper. Preheat oven to 400°., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score 1 in. from the edges of each pastry. Spread fennel mixture to within 1/2 in. of edges. , Bake until golden brown, 12-15 minutes. Cut each tart into 12 pieces. If desired, top with reserved fennel fronds. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on an ungreased baking sheet in a preheated 400° oven until crisp and heated through.

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.