Quince tarte tatin is one of the most rewarding desserts you can make with quince. Quick (especially if you already have quince preserved in honey syrup), beautifully flaky, and surprisingly delicious. The fruit is arranged at the bottom of the dish with a bit of syrup, covered with puff pastry, and baked. After baking, it’s flipped upside down; this gives you perfectly crisp, golden pastry with glossy, caramelised fruit on top.
Ingredients for quince tarte tatin:
- 1 sheet all-butter puff pastry (about 320 g)
- 2 large quinces or 3 – 4 small ones
Prepare the quinces in a honey syrup beforehand.
Prepare a 23 cm tart tin. Pour a few tablespoons of the honey syrup (from cooking the quinces) into the base of the tin. Arrange the quince pieces evenly on the bottom. Cut a circle from the puff pastry to fit the tin. Place it over the fruit, gently tucking the edges down the sides.
Bake at 200°C for about 35 – 40 minutes, until the pastry is golden and fully baked. Remove from the oven and let sit for about 5 minutes. Carefully loosen the edges with a knife, then invert onto a serving plate so the fruit is on top.
Serve warm, ideally with vanilla ice cream.
Enjoy!
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