Apple And Quince Tart Food

APPLE AND QUINCE 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.

APPLE AND QUINCE PIE

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.

APPLE AND/OR QUINCE TARTE

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.

QUINCE TARTE TATIN

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 CRUMBLE TART

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.

APPLE QUINCE PIE

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.

QUINCE TARTE TATIN

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.

PEAR, APPLE, AND QUINCE CROSTATA

Steps:

• Make roasted fruit:
• Put oven rack in middle position and preheat oven to 375°F.
• Peel, quarter, and core pears, apples, and quince, then cut into 1-inch chunks. Toss fruit with sugar, lemon juice, ginger, cinnamon stick, cloves, and 1 tablespoon apple cider in a bowl. Transfer to a large shallow baking pan (17 by 12 inches) and roast, stirring once or twice, until fruit is very soft and caramelized, 1 to 1 1/4 hours.
• Remove from oven and add remaining tablespoon apple cider, scraping up caramelized juices from bottom of baking pan. Discard cinnamon stick and cloves. Cool in pan on a rack, about 45 minutes.
• Make pastry shell while fruit roasts:
• Whisk together flour, salt, and 2 tablespoons sugar in a large bowl. Blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 6 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If dough doesn't hold together, add more ice water to dough, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
• Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into tart pan (do not trim).
• Make brown sugar filling:
• Put a large baking sheet in middle of oven and preheat oven to 375°F.
• Beat together butter and sugars in a large bowl using an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour and a pinch of salt and mix until just combined. Spread evenly in pastry shell.
• Assemble and bake pastry:
• Scatter roasted fruit with juices over filling. Fold edge of pastry over filling to partially cover (center won't be covered). Pleat dough as necessary. Brush folded pastry edge lightly with egg and sprinkle with remaining tablespoon sugar.
• Bake on preheated baking sheet until filling is puffed and set and pastry is golden brown, 50 to 60 minutes. Cool to warm, about 1 1/2 hours. Remove side of tart pan and slide crostata onto a plate.

APPLE-MEMBRILLO TART

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.