Savour the Seasons
  • BLOG
  • About
    • About me
    • Why savour the seasons?
  • Shop
  • CONTACT

Recipe: Quince Tarte Tatin

25/3/2020

0 Comments

 
Picture
Quince is my favourite fruit, and to my utter delight we recently stumbled across an old fruiting quince on the farm! It is the epitome of autumn for me, I love the rich fragrance of the fruit and the way it changes from pale yellow to deep red when cooking. People often ask me what to cook with quinces aside from the obvious quince paste and stewed fruit. I actually love to eat it in savoury dishes such as Moroccan-style chicken tagine or simply quartered and popped in around a shoulder of lamb set to slow roast. It lends itself so well to meat, but then there is this recipe too: quince tarte tatin (upside down tart). It is not a super-sweet tart which I love, and the flavour of honey on the quinces and nuts in the pastry is especially delicious! And gluten free of course... 

You will need:
4 medium sized quinces, peeled, cored and sliced about 2cm thick 
2 tablespoons butter 
3 tablespoons honey 
For the pastry: 
3/4 cup almond or hazelnut meal
1 cup plain GF flour (I use 50:50 rice and arrowroot flours)
1/4 cup sugar 
100g cold butter
1 small egg 

Method:

Combine flours, sugar, butter and egg in a food processor and blend until smooth and they form a ball of dough. If it’s too dry you can add a teaspoon of water / if it’s too wet add a tablespoon of flour and continue until you achieve the right consistency. Roll dough out onto a floured surface or a piece of baking paper and roll out into the shape of the pie dish or tin you will use. My dish is about 22cm wide. Set aside. 

In a frying pan melt honey and butter together until small bubbles begin to form. Lower the heat and gently sauté quince slices, turning them with a wooden spoon for about 10 minutes or until they begin to soften. 

Place a circle of banking paper in your pie dish or tin: arrange quince slices on top and pour any remaining honey butter juices on top. Next gently ease your piece of pastry over the top tucking the edges down over the quince. Bake in a moderate oven 160’c for 45mins to 1hr - the pastry will look golden brown and the quince will begin to blush red around the sides. 

​Invert the tart on a big plate or wooden board and enjoy warm or cool with cream, greek yoghurt, cheese or by itself...
0 Comments



Leave a Reply.

    Picture
    Picture

    ABOUT the author 

    Emily Clare Sims is a farmer and mama to three young boys. Each day she looks for ways to notice beauty, contemplate her faith and savour the seasons...

    Read more here


      Savour the season has a newsletter

    Subscribe to Newsletter
    Read my latest newsletter

    Categories

    All
    Advent
    Atumn
    Autumn
    Blessings
    Celebrations
    Christmas
    Community
    Easter
    EBooks
    Faith
    Family
    Farming
    Flora
    Food
    Forest
    Garden
    Gluten Free
    Home
    Journal
    Landscape
    Lent
    Making
    Memademay
    Motherhood
    Odes
    Places
    Poetry
    Reading
    Recipes
    Savourtheseason
    Savourtheseasons
    Seasons
    Sewing
    Sketches
    Skincare
    Slow
    Soap
    Spring
    Springtime
    Summer
    Winter
    Wintering


    Archives

    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    June 2019
    May 2019
    April 2019
    March 2019
    December 2018
    October 2018
    September 2018
    October 2017
    June 2017
    March 2017
    January 2017
    July 2015
    June 2015
    September 2014
    July 2014
    June 2014
    August 2013
    November 2011
    October 2009
    September 2009
    August 2009
    July 2009
    June 2009
    May 2009
    January 2009
    September 2008
    July 2008


Powered by Create your own unique website with customizable templates.
  • BLOG
  • About
    • About me
    • Why savour the seasons?
  • Shop
  • CONTACT