Apple And Quince Tart Recipes

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APPLE QUINCE PIE



Apple Quince Pie image

Quince pie adds a sweet harvest flavor to this luscious, old-fashioned apple pie from our Test Kitchen. It's topped with a crumbly mix of oats, brown sugar, butter and cinnamon. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 16

3 cups thinly sliced peeled quinces (about 2 medium)
1 can (5-1/2 ounces) unsweetened apple juice
1 teaspoon whole cloves
Pastry for single-crust pie (9 inches)
5 cups thinly sliced peeled tart apples (about 5 medium)
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
TOPPING:
1/3 cup quick-cooking oats
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • In a large saucepan, combine the quinces and apple juice. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until quinces are crisp-tender., Uncover; simmer 8-12 minutes longer or until liquid is reduced to 2 tablespoons. Discard spice bag. Cool for 5 minutes., Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, cinnamon, salt and nutmeg. Gently stir in quince mixture. Spoon into crust. , For topping, in a small bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 50-60 minutes or until apples are tender and crust is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 287 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 191mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.

APPLE-MEMBRILLO TART



Apple-Membrillo Tart image

For a tart that's both sweet and, well, tart, use Granny Smith apples. They're the perfect partner for the membrillo (Spanish quince paste) in the filling. Serve with creamy blue cheese, jewel-like green grapes, and crunchy Marcona almonds for the ultimate dessert platter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h

Yield Serves 8 to 10

Number Of Ingredients 6

1/2 recipe Test Kitchen's Favorite Pate Brisee
4 ounces membrillo (quince paste), such as Mitica, room temperature
2 small Granny Smith apples, cored, peeled, and cut into 1/8-inch slices
2 tablespoons unsalted butter, melted
2 tablespoons sugar
Marcona almonds, grapes, and blue cheese, such as Bayley Hazen, for serving

Steps:

  • Preheat oven to 400 degrees. Roll out dough into a 1/4-inch-thick rectangle; fit into a tart pan. Trim edges flush with pan. Prick dough lightly with a fork and freeze until firm, 15 minutes.
  • Reserve 1 tablespoon membrillo; mash remainder with 1 teaspoon water until spreadable. Using an offset spatula, spread evenly over dough in pan. Shingle apples over top. Brush with 1 tablespoon butter; sprinkle with sugar. Bake until pastry is golden and apples are browned and tender, about 1 hour. Meanwhile, in a small saucepan over medium, heat reserved membrillo with 1 tablespoon water and remaining 1 tablespoon butter, stirring often, until smooth.
  • Remove tart from oven; brush apples with glaze. Return to oven; bake until apples just darken in spots and caramelize, about 10 minutes more. Let cool completely before slicing. (Tart can be stored, loosely covered, at room temperature up to 1 day.) Serve with almonds, grapes, and cheese.

APPLE AND QUINCE TART



Apple and Quince Tart image

Provided by Holly Brubach

Categories     dessert

Time P2DT3h30m

Yield Serves 10 to 12

Number Of Ingredients 8

2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
12 tablespoons butter, cut into 1/4-inch cubes and chilled
3 large quince (about 1 3/4 pounds), peeled, cored and chopped into 1/3-inch cubes
8 tablespoons butter
3/4 cup sugar
4 medium apples (1 3/4 pounds), somewhat tart

Steps:

  • Make the shell: in a large bowl, combine the flour, sugar and salt. Using a pastry cutter, chop the butter into the flour mixture until pea-size and coated with flour. Add 4 to 5 tablespoons ice water and toss lightly with a fork. The dough will not come together at this point. Transfer the crumbly dough to the counter and, using the heel of your hand, smear the dough to marble the butter into it. Scrape up the dough and repeat this process one or two times until the dough comes together. Once the dough forms a ball, wrap it tightly with plastic wrap and press into a flattened disk. Refrigerate for 2 hours or up to 2 days.
  • On a surface lightly dusted with flour, roll the dough into a 14-inch circle, 116-inch thick. Line an 1112-inch round tart pan with a removable bottom with the dough and place in the freezer.
  • Prepare the filling by combining the quince, 4 tablespoons butter and 12 cup sugar in a heavy-bottomed medium saucepan set over medium heat. Cover and cook for 20 minutes, stirring every 3 to 5 minutes. Uncover, reduce the heat to low and cook until all the liquid has evaporated and the quince is tender and darker in color, about 40 minutes. Remove from the heat and cool to room temperature.
  • Adjust the rack to the bottom third of the oven. Preheat to 375 degrees. Peel, core and quarter the apples. Using a mandoline or a very sharp knife, slice the apples as thinly as possible and set aside.
  • Remove the tart shell from the freezer. Scrape the cooked quince into the shell and distribute it evenly. Layer the apples over the quince around the outermost edge of the tart with about 15 of the apple hanging over the rim of the pan. Each slice should overlap the preceding by half. Once you have made a full circle of apples around the outer edge, make a new circle closer to the center, overlapping the outer circle with about 14 of the apple slice. Continue layering until the quince is completely covered with apples.
  • Make a brown butter by melting the remaining 4 tablespoons butter in a small saucepan set over medium heat, stirring constantly, until golden brown and nutty-smelling. Drizzle the brown butter over the apples and sprinkle with the remaining sugar.
  • Place the tart on a sheet pan and cook for 70 minutes. Lower the oven to 350 degrees and bake until the apples have caramelized, the filling is bubbling and the crust is brown, another 20 minutes. Allow the tart to cool for 30 minutes on a wire rack; remove the tart pan. Serve warm with vanilla ice cream or creme fraiche.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 12 grams, Sodium 102 milligrams, Sugar 19 grams, TransFat 1 gram

APPLE AND/OR QUINCE TARTE



Apple And/Or Quince Tarte image

This spiced apples and/or quince pie can be prepared with both fruit kinds together or with only one; Depending from what you have available. I like the combination and have 2 different flavors in one.

Provided by Artandkitchen

Categories     Tarts

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
1/2 cup margarine
1/2 teaspoon salt
1 large egg, beaten
2 tablespoons cold water
1 teaspoon vinegar
3/4 cup light brown sugar
1/2 cup flour
1/3 cup margarine
1/2 teaspoon grated lemon zest
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/2 kg peeled peeled cored sliced apple (or quince)
1/2 kg peeled peeled cored sliced quinces (or apples)
1 tablespoon icing sugar

Steps:

  • Cut together flour, shortening and salt until it resembles small peas.
  • Combine the egg, water and vinegar and gradually add to flour mixture.
  • Stir just until moistened.
  • Roll out.
  • Combine sugar, flour, butter, lemon zest, cinnamon, allspice and cloves in a food processor.
  • Process until well blended.
  • Spread the sugar mixture over an unbaked pie crust.
  • Arrange apple and quince slices, in an overlapping pattern.
  • Spread the confectioner sugar.
  • Bake on 400 degrees for 40-50 minutes, until crust is lightly browned (heat and timing are basing it on convection oven).
  • Serve hot, warm, or at room temperature.

Nutrition Facts : Calories 366.6, Fat 10.6, SaturatedFat 2.2, Cholesterol 23.2, Sodium 274.9, Carbohydrate 65.7, Fiber 3.7, Sugar 29.6, Protein 4.6

APPLE AND QUINCE PIE



Apple and Quince Pie image

Quinces go beautifully with apple, adding another dimension to a pie, with their scented graininess and wonderful deep ruby color. This a perfect fall/early winter dessert. The quinces have to be grated, since even small chunks take eons longer to cook than the apple.

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 6 servings

Number Of Ingredients 10

1 1/4 pounds Granny Smith, Jonathan or other cooking apples
1 large quince
Raw granulated sugar, as needed
About 1 1/4 cups water
A sheet of Puff Pastry or 1/2 pound Shortcrust Pastry Dough, recipes follows
Sprinkling demerara sugar
1 1/2 cups all-purpose flour
Pinch salt
3/4 cup unsalted butter
2/3 cup cold water

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel, core and slice the apples, then peel, core and grate the quince. Fill a pie pan with the fruit, sprinkling sugar over each layer, and mounding it up toward the center of the pan. Pour the water into the pan to come halfway up to the fruit.
  • Roll out the dough. Cut off a thin strip and attach it to the rim of the pan, brushing the rim with water first. Brush the strip with water and cover the pan with the sheet of dough, cutting off all the overhanging bits. Crimp the edges, brush the top with eggwash, and strew over the demerara sugar. Bake for 20 minutes before turning the temperature down to 375 degrees F and cooking for a further 20 minutes. Eat warm or hot with heavy cream.
  • Use approximately twice the weight of all purpose flour (preferably organic) to unsalted butter. Some recipes call for half butter, half lard.
  • Sift the flour and a pinch of sea salt into a food processor, then cut the cold butter into small pieces on top of it. I process it for 20 to 30 seconds, then add ice-cold water through the top, a tablespoon at a time, 2 to 2 1/2 minutes should be enough for about 10 ounces of dough, with the machine running. If the paste is still in crumbly little bits after 1 or 2 minutes, add a tablespoon more water, but remember, the more water you use, the more the crust will shrink if you bake it blind. One solution is to use a bit of cream or egg yolk instead of water. The moment the dough has cohered into a single ball, stop, remove it, wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
  • If you're making pastry dough by hand, sift the flour into a large bowl with the salt, add the chopped butter, and work as briskly as you can to rub the fat into the flour. Use the tip of your fingers only, rather like running grains of hot sand through your fingers. Add the water bit by bit as above; wrap and chill the dough.
  • If you're making a double-crust pie, divide the dough into roughly 2/3 and 1/3. Then scatter a bit of flour on your work surface, roll your rolling pin in it, dust the palms of your hands, and start rolling. Always roll away from yourself, turning the dough as you go, and keep the rolling pin and work surface floured to prevent sticking.
  • Preheat the oven to 375 to 400 degrees F.
  • Line your greased pie pan with dough. Never stretch it; it will stretch back. Try to leave at least 30 minutes for the unbaked dough to commune with the inside of your fridge. Or put it in the night before you need it.
  • Tear off a piece of waxed paper a little larger than the pie pan and place it over the dough. Cover the paper with a layer of dried beans; the idea is to prevent the pastry from rising up in the oven. When the dough is nearly cooked (the timing depends on the rest of the recipe), remove the paper and beans and prick the bottom of the pie shell to let out trapped air that would otherwise bubble up. Return the tart to the oven for 5 to 10 minutes to dry the bottom. Brushing the partly baked pie shell with a light coating of beaten egg or egg white ensure a crisp finished tart.
  • Sift the flour and salt into a mixing bowl. Rub in 2 tablespoons of the butter, as for shortcrust pastry dough, or use a food processor. Mix in the water and then gently knead the dough on a floured surface, preferably marble. Wrap it in plastic wrap and refrigerate for 30 minutes.
  • Keep the rest of the butter out so that it softens, then flatten it into a rectangle 1 inch thick. On a lightly floured surface, roll out the dough into the same size as the butter. Place the butter in the center of the pastry and then fold over the top and bottom of the dough to cover the butter.
  • With the rolling pie, press down on the edges to seal in the butter, then give the dough a quarter turn clockwise. Now roll the dough out so that it returns to it's original length. Fold over the ends again, press them together with the rolling pin, and give a further quarter turn clockwise. Repeat the process once more, then rest the dough in the fridge for at least 30 minutes, remembering which way it is facing.
  • Repeat the rolling and turning process twice more, then refrigerate for a final 30 minutes before using or freezing. If the dough gets warm and buttery at any stage during the process, put it in the fridge to chill.
  • If you prefer not to make your own, you can buy ready-made puff pastry, but try to find the very best available.

QUINCE TARTE TATIN



Quince Tarte Tatin image

Categories     Food Processor     Fruit     Dessert     Quince     Winter     Pastry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

Crust
1 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1 1/2 teaspoons cider vinegar
Filling
1 cup sugar
1/4 cup water
1 tablespoon honey
5 tablespoons unsalted butter, room temperature
1/2 teaspoon ground cinnamon
8 small quinces (about 3 1/4 pounds), peeled, each cut into 1-inch-wide wedges, cored

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.

QUINCE TARTE TATIN



Quince Tarte Tatin image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 7

1 3/4 cups sugar
2 lemons
10 small quince (3 3/4 pounds)
Large pinch of salt
2 tablespoons unsalted butter
All-purpose flour, for rolling out dough
1/2 recipe Pate Brisee (Pie Dough)

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.

APPLE-QUINCE TARTE TATIN



Apple-Quince Tarte Tatin image

I love a good, classic version of tarte Tatin, the famed French caramelized-apple tart, as much as the next guy-probably even more. But adding slices of quince makes this variation extra inviting to me. If you're unfamiliar with quince, a cousin of the apple, it's likely because they're inedible in their raw state, so they tend to get neglected by folks who don't know about the seductive, beguiling flavor that's coaxed out of them by cooking. Like apples, quince are in season in the fall, and they're easy to find by following your nose; when they're ripe, their scent is rather intoxicating. I often keep a bowl of them on my dining table to perfume my entire apartment.

Yield makes one 10-inch (25-cm) tart; 8 servings

Number Of Ingredients 9

1 cup (140 g) all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
4 tablespoons (2 ounces/60 g) unsalted butter cut into 1/2-inch (1.5-cm) pieces and chilled
3 tablespoons (45 ml) ice water
8 medium apples (4 pounds/2 kg)
2 medium quinces (1 pound/450 g)
3 tablespoons (1 1/2 ounces/45 g) unsalted butter
3/4 cup (150 g) sugar

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.

QUINCE CRUMBLE TART



Quince crumble tart image

A delicious combination of sweet, rich quince purée in an almond pastry case

Provided by Good Food team

Categories     Dessert, Dinner

Time 2h50m

Yield Serves 8

Number Of Ingredients 15

1kg quinces , cored and roughly chopped
175g caster sugar
zest and juice ½ lemon
1 tsp ground cinnamon
2 tbsp cornflour
140g butter , diced
200g plain flour
50g ground almonds
75g caster sugar
zest 1 lemon
1 egg , plus 1 egg yolk
100g plain flour
75g rolled oats
75g caster sugar
140g butter , diced

Steps:

  • To make the quince purée, put the quinces into a large pan with 350ml water. Cover with a lid and simmer for 1 hr or until the quinces change colour and are pulpy. Remove from the heat and allow to cool slightly, then whizz with a stick blender until smooth. Pass the quince purée through a sieve into a clean pan and stir in the sugar, lemon zest and juice, and cinnamon. Cook the purée until it is reduced by one-third, then mix the cornflour with a little water and stir into the purée until it's thick. Remove from the heat and allow to cool.
  • Heat oven to 160C/140C fan/gas 3. To make the pastry, rub the butter into the flour and almonds. Add the sugar and zest, then the egg and the egg yolk. Bring everything together, wrap in cling film and chill for 15 mins.
  • Roll out the pastry on a lightly floured surface to line a 22cm tart tin. Place in the tin, trim the edges of the pastry if required, and chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake blind for 20 mins. Remove the beans and paper, then cook for a further 15 mins until the base is biscuity. Remove from the oven and allow to cool slightly.
  • Increase oven to 180C/160C fan/gas 4. Meanwhile, to make the crumble topping, mix the flour, oats and sugar with a pinch of salt, then rub in the butter until you have an uneven crumbly mix.
  • To assemble the tart, pour the quince purée into the tart shell so it comes just below the top, sprinkle over the crumble topping and cook for 25-30 mins or until the crumble is golden and the quince is bubbling around the edges. Serve warm with cream or custard if you like.

Nutrition Facts : Calories 685 calories, Fat 35 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.48 milligram of sodium

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From foodnewsnews.com


APPLE AND QUINCE TART - DINING AND COOKING
Ingredients For the shell: 2 cups flour 1 teaspoon sugar ½ teaspoon salt 12 tablespoons butter, cut into 1/4-inch cubes and chilled For the tart: 3 large quince (about 1 3/4 pounds), peeled, cored and chopped into 1/3-inch cubes 8 tablespoons butter ¾ cup sugar 4 medium apples (1 3/4 pounds), somewhat tart Nutritional Information Nutritional analysis per serving (10 servings) …
From diningandcooking.com


OLD-FASHIONED QUINCE TART (SUGAR-FREE) - REAL GREEK RECIPES
2020-10-24 Once everything is fully combined, let the dough rest for 30 minutes. Preheat oven to 170°C / 338°F. Grease a round 26 cm / 10-inch pan with oil. Take handfuls of the dough and press it in the pan to create a flattened surface that reaches all the way up to the walls of the pan.
From realgreekrecipes.com


APPLE AND QUINCE TART RECIPE - TRADITIONAL RECIPES - 2022
2022-05-03 Apple, pear and quince tart for a late fall. Fortunately, I have not yet met the snowflakes, although snow is announced last weekend. I say & # 8220 happily & # 8221 because I would have changed the filling of this tart if it was snowing (I am a man easily influenced by the weather) and maybe I would not have been lucky to put together three different textures and …
From nz.sonuniigaam.in


APPLE AND QUINCE TART RECIPE - FOOD NEWS
Place the tart on a sheet pan and cook for 70 minutes. Lower the oven to 350 degrees F and bake until the apples have caramelized, the filling is bubbling and the crust is brown, another 20 minutes. Allow the tart to cool for 30 minutes on a wire rack; remove the tart pan. Serve warm with vanilla ice cream or creme fraiche. Servings: 10 to 12
From foodnewsnews.com


APPLE AND QUINCE TART RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.
From eatyourbooks.com


RECIPE: APPLE AND QUINCE TART - RECIPELINK.COM
Line an 11-inch round tart pan with a removable bottom with the dough and place in the freezer. Combine the quince, 4 tablespoons butter and 1/2 cup sugar in a heavy-bottomed medium saucepan set over medium heat. Cover and cook for 20 minutes, stirring every 3 to 5 minutes. Uncover, reduce the heat to low and cook until all the liquid has ...
From recipelink.com


QUINCE AND APPLE TART | CHEF READER
2021-08-28 Home Recipes Quince and Apple Tart. Quince and Apple Tart. by Chef Reader August 28, 2021 ...
From wadarday.twilightparadox.com


APPLE QUINCE TARTE - PEAS & FENNEL
2021-10-13 Bake in the pre­heat­ed oven at 200 degrees top/bottom heat (con­vec­tion oven 180 degrees) in the low­er third for about 20 min­utes. Take out.
From peasandfennel.blog


APPLE QUINCE TART WITH GLUTEN-FREE BUCKWHEAT CRUST | RECIPE | TART ...
Nov 19, 2018 - The finished tart recipe has a sophisticated, barely-sweet flavor thanks to the cardamom-kissed quince, tart apples and whole grain flour. Nov 19, 2018 - The finished tart recipe has a sophisticated, barely-sweet flavor thanks to the cardamom-kissed quince, tart apples and whole grain flour. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.ca


WEEKEND RECIPE: QUINCE AND APPLE TART | RECIPE | QUINCE RECIPES, …
Sep 23, 2014 - I was beginning to think that when it came to quince, we Kitchn folks were jinxed. First it was Emma and her much looked-forward-to and yet very rotten quince, shared from a neighbor’s tree. Poor Emma – she had been looking forward to quince jam so much! And then I had a very different, but no less unpleasant experienc…
From pinterest.com


QUINCE AND APPLE TART RECIPE - CITCHN.COM
Pre-bake the puff pastry for a few minutes. Then spread the quince puree evenly on top. 3. Peel the apples and cut them into thin slices. Spread evenly on the quince jam and sprinkle with icing sugar and cinnamon. Spread butter flakes on top. 4. Bake at 180 degrees for 20-25 minutes. If necessary, roast the tart a little more under the grill ...
From citchn.com


APPLE AND QUINCE ALMOND CRUMBLE TART — NUTMEGS, SEVEN
2012-11-07 Recipe Index; Travels & Eating out; Contact & press; Apple and quince almond crumble tart. November 7, 2012 Elly McCausland. The street is a soothing, nondescript muddle of brickwork and grey cobbles, glistening slightly in the aftermath of the morning rain. The sombre wares of the shop windows merge into a blur; dusty vintage clothing, old leather-bound books, …
From elly-mccausland.squarespace.com


QUINCE TART - DELICIOUS. MAGAZINE
Method. In a large pan, mix the quinces, vanilla pod/seeds, cinnamon, lemon juice, apple juice and sugar. Set over a medium heat and bring to the boil. Cover and simmer for 30 minutes, stirring occasionally. Remove the lid and cook, stirring, for 15-20 minutes more until the fruit is tender and the liquid is completely reduced.
From deliciousmagazine.co.uk


PASTA FROLA (QUINCE TART) RECIPE - THE FLOURED TABLE
2022-04-29 Step 9: Chop the quince paste into small cubes. Place in a medium saucepan (2 quart, 1.9 liter) along with orange juice. Step 10: Stir over low heat until cubes fully dissolve and reach the consistency of smooth, thick jam.
From theflouredtable.com


QUINCE TARTE TATIN RECIPE - BBC FOOD
Method. 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 …
From bbc.co.uk


APPLE QUINCE TART WITH GLUTEN-FREE BUCKWHEAT CRUST
2013-10-03 Assemble the tart: Position a rack in the lower third of the oven and preheat to 425ºF. In the bowl of a food processor, combine 1 1/4 cups of the roasted, cooled quinces with the lemon juice and honey. Puree to a smooth paste, adding a tablespoon of quince syrup if needed to help the mixture turn over.
From bojongourmet.com


APPLE QUINCE TART WITH GLUTEN-FREE BUCKWHEAT CRUST | TART RECIPES ...
Aug 15, 2014 - The finished tart recipe has a sophisticated, barely-sweet flavor thanks to the cardamom-kissed quince, tart apples and whole grain flour. Aug 15, 2014 - The finished tart recipe has a sophisticated, barely-sweet flavor thanks to the cardamom-kissed quince, tart apples and whole grain flour. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.ca


APPLE AND QUINCE TART RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


APPLE QUINCE TART WITH GLUTEN-FREE BUCKWHEAT CRUST | RECIPE
Jan 15, 2016 - The finished tart recipe has a sophisticated, barely-sweet flavor thanks to the cardamom-kissed quince, tart apples and whole grain flour. Jan 15, 2016 - The finished tart recipe has a sophisticated, barely-sweet flavor thanks to the cardamom-kissed quince, tart apples and whole grain flour. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com


QUINCE AND APPLE TART — EAT THE RIGHT STUFF
2011-11-04 nigel slater’s quince and apple tart (serves 8) 1 lemon. 500g quinces. 750g sweet apples. 2 tablespoons of caster sugar . 3 tablespoons of maple syrup . for the crust: 100g butter, at room temperature. 80g sugar. 1 egg, lightly beaten. 200g plain flour. for the top: 150g plain flour. 75g butter. 75g demerara sugar. 1 egg, lightly beaten
From eattherightstuff.com


APPLE, PEAR AND QUINCE MEMBRILLO TARTE TATIN - HOUSE & GARDEN
2021-02-22 Step 3. Preheat the oven to 220°C/gas mark 7. Roll out the pastry to 25cm square and trim off the corners to make an approximate circle. Lay it over the pan, and tuck the edges in round the fruit. Bake in the centre of the oven for 20 mins, until puffed and deep golden. Allow to cool for a few minutes before inverting onto a plate.
From houseandgarden.co.uk


APPLE AND QUINCE TART | RECIPE CART
Step 1. Make the shell: in a large bowl, combine the flour, sugar and salt. Using a pastry cutter, chop the butter into the flour mixture until pea-size and coated with flour. Add 4 to 5 tablespoons ice water and toss lightly with a fork. The dough will not come together at this point. Transfer the crumbly dough to the counter and, using the ...
From getrecipecart.com


APPLE RECIPES: APPLE AND QUINCE TARTE TATIN - THE TELEGRAPH
2010-11-12 1.5kg apples (or a mixture of apples and poached quinces or pears) 3oz/85g butter, cut into cubes, plus 1 tbsp melted 5oz/140g caster sugar 14oz/400g puff pastry
From telegraph.co.uk


APPLES = QUINCE APPLE TART (WITH CARDAMOM) - KITCHEN TABLE FOOD
Cut them into wedges and cut out the cores. Slice the wedges thinly. Distribute the quince compote evenly in to the tart shell. Lay the apple slices slightly overlapping and in circles upon the compote. Cut the butter in very small cubes and dot it all over the tart. 5. Bake the tart for 25-30 minutes until the crust is golden brown. Cover the ...
From kitchentablefood.com


QUINCE TARTE TATIN RECIPE – BAKING LIKE A CHEF
2020-07-27 How to make quince tarte Tatin. To poach quinces, peel fruit with a vegetable peeler, remove the quince core and cut in quarters. In a large saucepan, heat water, brown sugar, honey, vanilla, whole star anise, and lemon juice over medium-high heat. Lower the heat to simmer and add quince slices to the liquid (photo 1).
From bakinglikeachef.com


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