QUINCE AND ALMOND TART WITH ROSé
Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.
Provided by Claire Saffitz
Categories The Way We're Cooking Now Christmas Dessert Tart Quince Almond Wine Rosé Cinnamon Lemon Bake Poach Fall Thanksgiving Vegetarian Peanut Free Soy Free
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the poaching liquid: In a large saucepan or small Dutch oven, combine the rosé, sugar, vanilla, cinnamon stick, star anise, salt, and cocktail bitters (if using). Use a vegetable peeler to remove wide strips of lemon zest (just the yellow layer, avoiding the white pith) and add to the pan. Cut the lemon in half and squeeze both halves into the pan, seeds and all (discard the lemon halves). Bring the mixture to a simmer over medium heat, stirring once or twice to dissolve the sugar, then remove from the heat.
- Prepare the quince: Working with one quince at a time, use a sharp knife to shave off the ends of the quince and then use a vegetable peeler to peel the fruit. Set aside the peels in a bowl and reserve for later. Halve the quince through the stems and use a melon baller or round teaspoon measure to scoop out the seeds and cores, adding them to the peels in the bowl. As you work, drop each peeled and scooped quince half into the poaching liquid.
- Poach the quince: Once all the quince are in the poaching liquid, add water to the pan if needed just to cover the fruit. Press a round of parchment paper onto the surface of the liquid, eliminating any air bubbles, then place a small plate on top-this will keep the quince fully submerged as they poach. Bring the mixture to a lively simmer over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the quince are tender but not mushy and a paring knife slides easily through the flesh, as little as 25 minutes for very ripe fruit but possibly as long as 1 hour. Check the quince every 10 minutes or so. Remove the pan from the heat and let the quince cool in the liquid until warm.
- Make the quince jelly: Use a slotted spoon to remove the quince from the poaching liquid and transfer to a cutting board to continue to cool. Dump the reserved skins, seeds, and cores into the poaching liquid and bring to a boil over medium-high heat. Boil, stirring occasionally, until the mixture is very thick and syrupy and the bubbles are slow to pop, 20 to 25 minutes. Strain the syrup through a fine-mesh sieve into a heatproof bowl. Press on the solids with a heatproof spatula to force as much liquid through the sieve as possible (discard the solids). You should have about ⅔ cup liquid. If you have much more than this, transfer the strained liquid to a small saucepan and simmer until it's reduced to the right amount. Due to all the natural pectin in the seeds and peel of the quince, this liquid will solidify into a soft jelly when chilled. Cover and refrigerate the jelly.
- Slice the quince: Cut the quince halves crosswise into thin slices between ¼ and ⅛ inch thick. If preparing the quince ahead of time, set them on a plate, cover, and refrigerate.
- Preheat the oven and prepare the skillet: Arrange an oven rack in the center position and preheat the oven to 400°F. Lightly brush the bottom and sides of a 10-inch ovenproof skillet with a thin coating of oil. Line the bottom with a round of parchment paper, smoothing to eliminate any air bubbles. Brush the parchment very lightly with more oil and set aside.
- Roll out the almond paste: Working on a separate piece of parchment paper, use the heel of your hand to flatten the almond paste into a round. Place another piece of parchment on top and use a rolling pin to roll the almond paste into a thin, even round measuring about 9 inches in diameter. Set aside.
- Roll out the pastry: Remove the pie dough from the refrigerator and let soften at room temperature for about 5 minutes. Unwrap the dough and place it on a lightly floured surface. Use a rolling pin to beat the dough all across the surface to make it more pliable. Dust over top and underneath the dough with more flour, then roll it out, dusting with more flour as needed, into an 11-inch round. Use a sharp knife or a wheel cutter to cut the pastry into an even 10-inch round, tracing a dinner plate or a cake pan as a guide. Slide the pastry onto a plate and refrigerate until it's time to assemble the tart.
- Assemble the tart: Spoon all but about 3 tablespoons of the chilled quince jelly into the bottom of the prepared skillet (reserve the remaining jelly for glazing the tart). Layer the quince slices over the jelly in the skillet, overlapping tightly into whatever pattern you like (rows, a rosette, or free-form!). Uncover the almond paste round and carefully place it in the skillet, centering over the quince. Remove the pastry from the refrigerator and slide it into the skillet, then use a spoon to tuck the edges of the pastry down between the quince and the sides of the skillet. Use a paring knife to make about 8 small slits across the pastry to allow steam to escape.
- Bake: Transfer the skillet to the oven and bake for 20 minutes. Reduce the oven temperature to 350°F and continue to bake until the pastry is golden brown and the jelly is bubbling up around the sides and starting to turn golden, another 25 to 35 minutes. Remove the skillet from the oven and let cool for 5 minutes.
- Turn out the tart and glaze: Working over the sink and using towels or mitts to protect your hands from hot flowing juices, place a rack over the skillet and invert. Give the rack a sharp tap on the counter to release the tart, then slowly remove the skillet. Peel away the parchment if stuck to the tart. Let cool for about 10 minutes, then while the tart is still warm, brush with the reserved jelly to glaze the fruit. Slide the cooled tart onto a platter and serve at room temperature.
- Do Ahead: The poached quince and quince jelly can be refrigerated up to 2 weeks. The tart covered and stored at room temperature, will keep up to 4 days but is best served on the first or second day (the crust will soften over time).
- Cooks' Note
- Any inexpensive rosé wine will do for this recipe, just as long as it's decent enough that you wouldn't mind drinking it on its own.
- Quince will stay hard as a rock even when ripe, so the best indicators of ripeness are their color and scent. Look for quince that are more yellow than green and give off a strong floral, tropical-fruity aroma. If they don't smell like anything, leave them on your counter-they're not ready yet!
- Be very careful when scooping the cores from the quince, as the raw flesh is very hard and slips happen easily.
QUINCE CRUMBLE TART
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
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
More about "quince and almond tart with rosé food"
QUINCE AND FRANGIPANE TART - GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 10Total Time 4 hrs 35 mins
- For poached quince, peel, quarter and core quince (discard seeds and peel) and set aside in acidulated water. Bring remaining ingredients and 1.5 litres water to the boil in a saucepan over medium heat, stirring until sugar dissolves. Add quince, cover closely with a round of baking paper, reduce heat to low, simmer until tender and ruby coloured (2-3 hours), cool in liquid. Purée 8 quince quarters in a food processor until smooth and set aside. Transfer 300ml poaching liquid (discard remainder) to a saucepan over medium-high heat and reduce to a syrup consistency (7-10 minutes).
- Meanwhile, pulse flour, butter and a pinch of salt in a food processor until mixture resembles fine crumbs. Add 60ml iced water and pulse until mixture comes together. Turn onto a lightly floured surface, gently knead to combine, wrap in plastic wrap and refrigerate to rest (1 hour).
- Roll out pastry to a 3mm-thick round, line a 25cm-diameter tart tin, trim edges and refrigerate to rest (1 hour).
- Preheat oven to 180C. Blind bake pastry case until light golden (15-20 minutes). Remove paper and weights and bake until base is golden (10-12 minutes), set aside to cool.
QUINCE & ALMOND TART - CAREME PASTRY
From caremepastry.com.au
Estimated Reading Time 2 mins
CHOCOLATE, QUINCE AND ALMOND TART RECIPE - MAGGIE BEER
From maggiebeer.com.au
Servings 12
QUINCE TART - STEPHANIE’S QUINCE AND BROWNED BUTTER TART
From stephaniealexander.com.au
Estimated Reading Time 1 min
QUINCE CAKE WITH ALMONDS RECIPE - CHOCOLATE & ZUCCHINI
From cnz.to
Estimated Reading Time 6 minsTotal Time 55 mins
QUINCE AND ALMOND TART WITH ROSé – SISTERS & SAFFITZ
From sistersandsaffitz.ca
CHOCOLATE, QUINCE AND ALMOND TART - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory DessertServings 10Total Time 4 hrs 50 mins
- As you peel and core the quinces, place then in a pot of water with the squeeze of lemon juice. This will help stop them oxidising.
- Make pot-roast quinces: Place the quinces, 250 ml of water, verjuice and caster sugar in a medium-sized heavy-based ovenproof pot. Place this over a high heatand bring to the boil, cover with a lid and place in the oven. Cook for 1 hour, then remove the lid and give the quinces a very light toss, making sure not to break up the wedges.
- Place back in the oven and cook for another 1–1½ hours. Check the quinces every15–20 minutes to make sure that the liquid has not all evaporated; if it starts to,and they look like they will catch on the bottom, add an extra 100 ml of verjuice.
QUINCE TART - GOURMET TRAVELLER
From gourmettraveller.com.au
Author Lisa FeatherbyEstimated Reading Time 2 mins
- For poached quince, combine ingredients and 1½ litres water in a saucepan (make sure quince are covered). Bring to a simmer, stir to dissolve sugar, then cook over low heat until blush (4 hours). Cool, refrigerate until chilled (1-2 hours), then strain liquid into a saucepan. Cut quince into wedges and refrigerate until required. Cook liquid over medium-high heat until syrupy (1 hour). Makes 350ml. Syrup will keep for 1 week.
- Meanwhile, for shortcrust pastry, process flour, butter and a pinch of salt in a food processor until fine crumbs form. Add egg yolks and process until mixture comes together. Turn dough onto lightly floured work surface and form into a smooth log. Wrap in plastic wrap, refrigerate for 45 minutes to rest.
- Roll out pastry on a lightly floured surface to a 20cm x 40cm rectangle then line a buttered 13cm x 35cm fluted tart tin. Trim edges and refrigerate until chilled (1-2 hours).
- Meanwhile, preheat oven to 180C. Combine icing sugar, almond meal and flour in the bowl of an electric mixer fitted with a paddle. Add butter and mix until just incorporated. Gradually add eggs, one at a time, beating after each addition until incorporated, then stir through brandy. Cover with plastic wrap and refrigerate for 30 minutes to rest.
CHOCOLATE, QUINCE AND ALMOND TART - NETWORK TEN
From 10play.com.au
- Once you have peeled and cored the quince place in pot of water with a squeeze of lemon and set aside, to help stop oxidising.
- To pot roast the quinces, place the quinces, water, verjuice and sugar into a medium sized pot, place this over a high heat, bring to the boil, cover with a lid and place into the oven.
- Cook for 1 hour, then give the quinces a very light toss making sure not to break up the wedges. Place back into the oven.
POUR A WHOLE BOTTLE OF WINE INTO THIS QUINCE TART | EPICURIOUS
From epicurious.com
Author Joe SevierEstimated Reading Time 5 mins
IT’S TIME TO POUR A WHOLE BOTTLE OF WINE INTO ... - YAHOO
From yahoo.com
Author Joe SevierEstimated Reading Time 5 mins
QUINCE AND FRANGIPANE TART | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
3.8/5 (23)Category DessertServings 8Total Time 2 hrs
FALL TART QUINCE ALMOND TARTE TATIN - PERFECTLY PROVENCE
From perfectlyprovence.co
Cuisine French, ProvencalCategory DessertServings 6Total Time 1 hr 20 mins
QUINCE RECIPES & MENU IDEAS | EPICURIOUS.COM
From epicurious.com
QUINCE AND ALMOND TART WITH ROSé - CHRISTMAS
From headtopics.com
SAUCY THYME: CHOCOLATE, QUINCE AND ALMOND TART
From saucythyme.blogspot.com
DESSERT PERSON: RECIPES AND GUIDANCE FOR BAKING WITH ...
From eatyourbooks.com
QUINCE AND ALMOND TART WITH ROSE RECIPES
From tfrecipes.com
TARGUS DEFCON T-LOCK RESETTABLE COMBO FOR CABLE COMP ...
From continentalcitizen.com
DESSERT PERSON — COMPASS KITCHEN
From mycompasskitchen.com
QUINCE AND ALMOND TART WITH ROSé | RECIPE IN 2021 | QUINCE ...
From pinterest.com
CHOCOLATE, QUINCE AND ALMOND TART | QUINCE RECIPES, BAKED ...
From pinterest.jp
QUINCE AND ALMOND TART WITH ROSé RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
QUINCE AND ALMOND FRANCIPAN TART - HANDY.RECIPES
From handy.recipes
OUKENS AIRPORT 65%OFF【送料無料】 WINDSOCK NYLON RIP-STOP …
From ruxwa.com
CONTEST DESSERT: QUINCE TART
From able2know.org
CHOCOLATE, QUINCE AND ALMOND TART | WHAT I COOKED LAST ...
From whaticookedlastnight.wordpress.com
QUINCE TART RECIPES
From tfrecipes.com
THE COACH HOUSE QUINCE AND ALMOND TART FROM CLASSIC HOME ...
From app.ckbk.com
QUINCE AND ALMOND TART WITH ROSé | RICHARD | COPY ME THAT
From copymethat.com
QUINCE ALMOND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
QUINCE CRUMBLE TART RECIPE - ALL THE BEST RECIPES AT ...
From crecipe.com
CHOCOLATE, QUINCE AND ALMOND TART | QUINCE RECIPES, SWEETS ...
From pinterest.ca
LZWIN HALF 4 ROWS COIN HOLDER MILITARY COLLECTIBLE ...
From earthinitiative.in
QUINCE AND ALMOND TART WITH ROSé | RECIPE | EASY WHITE ...
From pinterest.com
QUINCE AND ALMOND TART WITH ROSé RECIPE - FOOD NEWS
From foodnewsnews.com
QUINCE AND ALMOND TART WITH ROSé | JANE HERMES | COPY ME THAT
From copymethat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love