Quince Tarte Tatin. Nothing beats homemade pastry. But if you’re time-poor, try using an pre-made base for this lovely dessert topped with fragrant in season quince.
Quince Tarte Tatin
3 cups white sugar
½ cup lemon juice
2 large quinces (1kg total), quartered and cored
1¾ cups plain flour
1 tbsp icing sugar
125g butter, diced and chilled
1 egg yolk
1 tbsp chilled water
40g butter (extra)
300ml sour cream
2 tbsp brown sugar
1 Put white sugar, lemon juice and 2 cups water in a large saucepan over medium-low heat. Stir constantly until sugar dissolves and mixture comes to the boil. Add quince and cover. Simmer over low heat for 1 hour or until tender. Remove quince from syrup with a slotted spoon and put in a shallow dish. Allow syrup to cool before pouring into a bottle or jar.
2 Meanwhile, to make pastry, put flour and icing sugar in a food processor. Add butter and pulse until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just begins to come together. Turn dough onto a lightly floured surface. Knead until dough comes together. Form dough into a 3cm-thick disc. Wrap in plastic wrap and refrigerate for 1 hour.
3 Preheat oven to 200C. Cut quince pieces into 3–4 wedges. Heat butter (extra) in a 20cm (base) frying pan or tarte tatin pan over low heat. When butter has melted and is sizzling add ¾ cup reserved quince syrup to pan. Shake pan over heat so butter and syrup combine. Remove pan from heat and arrange quince wedges to cover syrup mixture, fitting tightly. Return pan to heat and simmer for 5 minutes. Remove pan from heat.
4 Roll out pastry between 2 sheets of baking paper until 3mm thick and slightly larger than the frying pan. Lay pastry over quince in frying pan and press down around the edge to enclose fruit completely. Fold excess pastry over towards centre of tart. Bake for 25–30 minutes or until pastry is golden and cooked. Remove from oven and stand for 5 minutes before turning out.
5 Combine sour cream and brown sugar in a bowl to serve with tart.