2018 KEEN YOUNG COOK FINALIST: SCARLETT REID

Quince Tarte Tatin

"I went to the farmers market and I saw that they were selling quinces and I was really interested because they were peculiar looking and I didn't know how to them. So I decided to adapt the usual apple tarte tatin recipe and substituted quinces in. The recipe is delicious and tangy with a sweetness the caramel and honey."

Ingredients

For the pastry:    

•    250 g organic white flour

•    2 tablespoons sugar    

•    1 teaspoon salt    

•    150 g butter    

•    3 tablespoons (or more) ice water    

•    1 ½ teaspoons cider vinegar  

 

For the filling:    

•    100 g sugar    

•    ¼ cup water    

•    1 tablespoon honey    

•    25 g unsalted butter, room temperature    

•    ½ teaspoon ground cinnamon    

•    8 small quinces peeled, each cut into 1 inch wide wedges, cored.

Method

  1. Stir cubed butter into the flour, sugar and salt, add cold water and vinegar,roll and fold 3 times.

  2. Chill.

  3. Roll and fold again 2 times and chill.

  4. Melt butter in an oven proof pan, fry quince gently in the butter.

  5. Add sugar, and water and bubble until a caramel is formed.

  6. Place pastry on top of pan and put into the oven 200C for approx. 20 mins.

  7. Serve with vanilla ice cream.

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