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Quince preparation and lining of pan,  before baking with puff pasty. 

  Pictured:     Regional Quince Tarte Tatin with local Emmundi Honey & Kenilworth Dairy Yoghurt.   Plate Quince Tarte Tartin's with local honey, cream, custard or yoghurt. 

Pictured: 

Regional Quince Tarte Tatin with local Emmundi Honey & Kenilworth Dairy Yoghurt.

Plate Quince Tarte Tartin's with local honey, cream, custard or yoghurt. 

AUTUMN DESSERT

Winter Stone Fruit Quince Tarte Tatin Recipe CHEF RECIPE'S - SIMON TAYLOR

Recipe for 4 people

Ingredients

8 quinces
1 fresh lemon (cut in half)
2ltrs of water (to cook stock with)
Aromatics include cinnamon sticks, star anise and cloves
200gm sugar + extra to sprinkle the base of the cooking tray/pan
1 roll or two sheets of defrosted puff pastry
1 egg yolk to brush the pastry

 

You’ll also need:

Baking paper, pastry brush, two pots and 4x tart dishes/or small shallow pans. (10-12cm diameter)

Method:

Quince & Stock Preparation

Step One:
To prep the quinces peel & cut in half, making sure to remove the core and seeds. Once peeled set aside. Note: Keep the skins aside, as you will need to make a stock from the skins to cook the quince flesh with.
Step Two:
Fill a large size pot with your halved quinces, and 1ltr of water. Squeeze both halves of the lemon into the water and add the lemon halves to water to stop the quinces from oxidising.
Step Three:
With your quince peelings wash them and add to a small size pot. Fill pot with water to cover the skins.
Cook the skins over a medium heat for at least an hour & strain skins off, (keeping the stock).
Step Four:
Add your quince stock to the larger pot, including your prefered aromatics. Add sugar and stir. Cover the fruit with baking paper and turn on a low heat and let it simmer for at least 4 hours or until soft. Cool down and set aside.

Cooking of Tarte Tatin

Step One
Trace & cut out 1 layer of puff pastry to your desired shape for each dish, (this must match the shape of your dish or small pan).
Step Two
Line the cooking dish with sugar (so it caramelises when cooking) and then place the quince halves directly on to the dish in your desired pattern.
Step Three
Place the puff pastry on top of quince and brush with the egg yolk.
Poke some holes in the pastry with a fork before cooking at 180c. Wait until golden brown, checking every 5-8 mins.
 

To Serve:

Flip pan or dish over for fruit to face upward on a plate. Best served with honey from your local region, yoghurt, vanilla bean ice-cream or fresh custard.