Quince Crumble Tart Recipes

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QUINCE CRUMBLE



Quince Crumble image

Quince have a wonderful taste and are great in a crumble. You need to precook them, otherwise they won't get soft enough. Serve warm with vanilla ice cream or whipped cream.

Provided by nch

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h

Yield 6

Number Of Ingredients 11

3 lemons, divided
3 pounds ripe quinces
½ cinnamon stick
½ cup white sugar
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled and cubed
¾ cup all-purpose flour
½ cup brown sugar
⅔ cup rolled oats
1 pinch salt
2 pinches ground nutmeg

Steps:

  • Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water and add lemon juice and lemon peel.
  • Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and remove and discard lemon peel and cinnamon stick.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Zest and juice remaining lemon. Mix cooked quinces, lemon juice, lemon zest, white sugar, and ground cinnamon in a bowl. Pour into a baking dish and level out.
  • Combine butter, flour, brown sugar, oats, and salt in a bowl. Rub between your fingers to create streusel topping. Sprinkle streusel evenly over fruit.
  • Bake in the preheated oven until crumble is lightly browned, about 1 hour.

Nutrition Facts : Calories 470.8 calories, Carbohydrate 94 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 8.6 g, Protein 4.6 g, SaturatedFat 7.6 g, Sodium 44.3 mg, Sugar 34.7 g

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

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 CRUMBLE



Apple-Quince Crumble image

Provided by Maura Egan

Categories     dessert

Time 1h

Yield Serves 6

Number Of Ingredients 11

7 tablespoons unsalted butter
3 medium tart apples (like Granny Smith, Gala or Macoun)
1 ripe quince
2 tablespoons fresh lemon juice
3 tablespoons plus 2/3 cup brown sugar
1/2 cup blackberries
1 cup oats
2/3 cup flour
1/2 teaspoon cinnamon
Pinch freshly grated nutmeg
Pinch salt

Steps:

  • Preheat oven to 350 degrees. Use 1 tablespoon of the butter to grease a 2-quart ovenproof dish. Melt the remaining butter and let cool.
  • Peel and core the apples and the quince. Cut them into 14-inch slices and toss with the lemon juice and 3 tablespoons of the brown sugar in a large bowl. Gently fold in the blackberries. Transfer the mixture to the prepared baking dish and sprinkle 3 tablespoons water over the top.
  • In another bowl, stir together the remaining brown sugar, oats, flour, cinnamon, nutmeg and salt. Drizzle the melted butter over the dry ingredients and use a fork to blend. Sprinkle evenly on top of the apple mixture and bake until the fruit is tender and the topping is golden brown, 30 to 40 minutes. Let cool for at least 10 minutes and serve warm with cream or ice cream.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 5 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 58 milligrams, Sugar 29 grams, TransFat 1 gram

QUINCE CRUMBLE



Quince Crumble image

Provided by Oliver Strand

Categories     dessert

Time 3h

Yield 4 servings

Number Of Ingredients 9

4 large quinces, peeled, cored and cut into 6 wedges each
1 cup superfine sugar
3 bay leaves
1/2 teaspoon powdered ginger
14 tablespoons butter, at room temperature
2 cups self-rising flour, or as needed
3/4 cup light brown sugar
1/4 cup oats, optional
Heavy cream, for serving, optional

Steps:

  • Heat oven to 325 degrees. Spread the quince wedges in an 8-inch square baking dish, and add the sugar and bay leaves. Sprinkle with the ginger, and add just enough water to cover. Bake until the quinces are tender and the juices are rose-red, about 2 hours.
  • Pour most of the liquid from the baking dish into a heat-proof container, and reserve for another use (like flavoring drinks or desserts). Discard bay leaves.
  • Increase oven temperature to 375 degrees. In a large bowl, rub the butter and 2 cups flour together until the mixture resembles coarse bread crumbs, adding more flour if it seems too moist. Mix in the brown sugar, and add oats, if using. Spread evenly on top of the quinces and bake until the top is browned, about 40 minutes. Serve hot, drizzled with heavy cream, if you'd like.

Nutrition Facts : @context http, Calories 934, UnsaturatedFat 12 grams, Carbohydrate 139 grams, Fat 41 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 26 grams, Sodium 764 milligrams, Sugar 74 grams, TransFat 2 grams

GLUTEN-FREE APPLE QUINCE CRUMBLE



Gluten-Free Apple Quince Crumble image

Make and share this Gluten-Free Apple Quince Crumble recipe from Food.com.

Provided by NEPAfoodie

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

5 quinces
8 granny smith apples
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon salt
1 teaspoon fresh lemon juice
1/2 cup apple cider
1 cup agave nectar
2 tablespoons rice flour
1 tablespoon margarine, cut into small pieces
1 cup pecans or 1 cup walnuts
2 tablespoons margarine, softened slightly
3/4 cup quinoa
4 tablespoons agave nectar
1 pinch salt

Steps:

  • Preheat oven to 375°F.
  • Peel apples and quinces, core them and cut them in thin slices - You can use an apple slicer for the apples, but make sure the quince is cut as thin as possible. Add all ingredients to a large pot, and bring to a boil. Cover the pot, reduce heat to medium-low, and simmer until the fruit is tender (about 20-30 minutes), stirring occasionally.
  • Pour the fruit mixture from the pot into a mixing bowl, and slowly sift in the sweet rice flour, making sure to mix it in evenly so there are no lumps.
  • Pour fruit mixture into a partially pre-baked pie crust. Use your fingers to crumble the streusel topping across the entire top of the pie. Arrange small pieces of margarine across the top, and bake for 20-20 minutes, or until the topping is golden-brown and the filling is bubbling. Remove from oven and allow to cool before serving.
  • In a food processor with blade attachment, process pecans until they are in nearly uniform small chunks. If you have a plastic blade or mixer attachment, attach it and add the rest of the ingredients. If you only have a metal blade, pulse ingredients as slowly and minimally as possible.
  • Process only until ingredients are well combined and form a uniform, crumbly mixture. Use your fingers to crumble it into small pieces over the top of a pie, fruit crisp, muffins, or other baked good. Place dish into a preheated oven at 400°F Bake until the crumble topping is browned but not burnt (watch carefully to make sure the top doesn't char), approximately 20 minutes.

Nutrition Facts : Calories 409.4, Fat 20.5, SaturatedFat 2.3, Sodium 295.6, Carbohydrate 57.5, Fiber 9.1, Sugar 19.9, Protein 5.6

QUINCE SLAB PIE



Quince Slab Pie image

Quince, a vibrant cousin of the apple, mingles well with spiced and sweet ingredients. The fruit is poached in a wine-spiked syrup, which coats it as it bakes.

Provided by Martha Stewart

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

Time 4h

Yield Makes one 6-by-15-inch pie

Number Of Ingredients 13

3 cups sweet dessert wine, such as Sauternes
2 cups water
1/2 cup granulated sugar
4 tablespoons unsalted butter
4 green cardamom pods, crushed
2 whole cinnamon sticks
1 piece (2 inches) peeled fresh ginger, thinly sliced
1 vanilla bean, split and scraped, pod reserved
4 quinces
1 package (14 ounces) frozen puff pastry (preferably Dufour), thawed
All-purpose flour, for parchment
1 large egg, lightly beaten for egg wash
Coarse sanding sugar, for sprinkling

Steps:

  • Make the filling: Bring wine, water, granulated sugar, butter, cardamom, cinnamon sticks, ginger, and vanilla seeds and pod to a simmer in a large pot. Meanwhile, peel, core, and quarter quinces, adding them to pot as you work. Cover with parchment, and cook until quinces are soft and rosy pink, about 2 hours. Discard vanilla pod.
  • Preheat oven to 400 degrees. Make the crust: Roll out puff pastry to a 12-by-15-inch rectangle on a floured piece of parchment; transfer to a baking sheet. Freeze until firm, about 30 minutes.
  • Cut dough in half lengthwise to form two 6-by-15-inch rectangles. Using a slotted spoon, transfer quince onto puff pastry, leaving a 1-inch border. (There will be a small pool of liquid.) Brush border with egg wash. Top with remaining puff pastry, pressing edges to seal. Brush top with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 15 minutes.
  • Cut six 2-inch slits every 2 inches along the top for steam vents. Bake until pastry is puffed and golden, about 45 minutes. Cut slab pie into triangular pieces. Serve immediately.

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Top Asked Questions

How long do you cook a quince tart?
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.
How to cook quince crumble in the oven?
Remove the core and put wedges in an oven tray that fits them well, a nice ceramic one you wouldn’t mind seeing your crumble in would be good. Add the 200g of sugar, the bay leaves and enough water to just cover. Bake the quince in a moderate oven (about 160C) for a couple of hours.
What is a good recipe for quince?
This quince recipe is for a quick and easy puff pastry tart topped with shaved almonds and a creamy mascarpone whip. Quince & apple sponge-crumble (aka quapple spomble!) Quince & apple compote is topped with a light sponge and a layer of spiced crumble to create an irresistible dessert. Delicious served hot, warm or cold.
What is a quince crisp and Ginger pear tart?
This orange ginger pear and quince crisp will make your whole house smell like the perfect fall candle while it’s baking. It’s a simple seasonal treat everyone will love and perfect with a scoop of vanilla ice cream on top! This quince recipe is for a quick and easy puff pastry tart topped with shaved almonds and a creamy mascarpone whip.

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