ingredients:
-250g sweet shortcrust pastry
-4 large quinces
-2 lemons
-125g unsalted butter
-175g Fairtrade caster sugar
-Crème frâiche / vanilla ice
-cream to serve if desired
making:
Finely zest and half both lemons. Peel, core and half the 4 quinces.
Rub the fruit with the lemon halves to prevent discoloration.
Melt the butter in a pan, add the caster sugar and stir.
Cook over a medium heat until deep golden brown.
Add the quinces to the melted caramel, cut side up, and cook for 15-25 minutes until caramelized and softened.
Turn once.
Remove from the heat, and cool for 15 to 20 minutes. Pr-heat oven to 185°C.
Transfer the quinces to a tin, cut side up, sprinkle over the grated lemon zest and pour over any remaining caramel.
Roll out the pastry to about 1” larger than the dish.
Drape the pastry
Bake in pr-heated oven for 25 minutes.
Allow to cool, and use a flat plate to invert. Serve with crème frâiche or vanilla ice cream.
while it's still warm; Leftover tart can be kept refrigerated for several days (and make an excellent breakfast).
extra notes:
• Tart Tatins with Other Fruits: Fruits of a similar hardness (quince, asian pear) can be cooked like apples. Softer fruits (apricots, pears, peaches) should be added to the skillet at the end of cooking the sauce, once the sauce has cooked to a dark amber color.
• Salted Caramel Tart Tatin: Add an extra half teaspoon of salt to the caramel as it cooks, then sprinkle the top of the finished tart with crunchy sea salt.
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