Quince Crumble Tart Food

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.

QUINCE CRUMBLE

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.

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.

APPLE-QUINCE CRUMBLE

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.