Candied Quince Tart
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 cup
Sugar1 tsp
Salt3 tbsps
Sour Cream1 large
Egg Yolk1 tsp
Vanilla1 large
Quince (about 3/4 pound)1.5 cups
WaterDirections:
1
Make pastry shell: In a food processor or in a bowl with a pastry blender pulse or blend together flour, confectioners' sugar, butter, and salt until mixture resembles coarse meal
2
In a small bowl stir together sour cream, yolk, and vanilla until combined well and add to flour mixture
3
Pulse or blend mixture just until dough forms a ball
4
Form three fourths dough into a large, thick disk and form remaining one fourth dough into a small, thick disk
5
Chill disks, wrapped in plastic wrap, at least 30 minutes and up to 2 days
6
Put large dough disk in middle of a sheet of parchment paper and cover with plastic wrap
7
Roll out dough into a 11-inch round (about 3/8 inch thick) and cut out a 10-inch circle
8
Reserve trimmings and slide parchment onto a large baking sheet
9
On a lightly floured surface roll out small dough disk in same manner and with a 1 1/2-inch fluted tear-shaped cutter cut out leaves
10
Brush 1 side of each leaf with egg wash and arrange leaves, egg-wash side down, on edge of pastry round, overlapping slightly and alternating angle of leaves to form a shallow border
11
Gather trimmings (including reserved) and re-roll
12
Make and arrange more leaves in same manner
13
(You will need a total of about 36 leaves
14
) Brush leaves with egg wash and with back of a small knife score leaves decoratively
15
Lightly prick inside (not leaves) of shell all over with a fork and chill 30 minutes
16
Preheat oven to 375°F
17
While shell is chilling
18
Bake shell in middle of oven, checking after 10 minutes and lightly pricking again if center rises, until pale golden, 15 to 17 minutes
19
Cool shell completely on baking sheet on a rack
20
Shell may be made 1 day ahead and kept in an airtight container at room temperature
21
In a food processor or in a bowl with a pastry blender pulse or blend together flour, confectioners' sugar, butter, and salt until mixture resembles coarse meal
22
In a small bowl stir together sour cream, yolk, and vanilla until combined well and add to flour mixture
23
Pulse or blend mixture just until dough forms a ball
24
Form three fourths dough into a large, thick disk and form remaining one fourth dough into a small, thick disk
25
Chill disks, wrapped in plastic wrap, at least 30 minutes and up to 2 days
26
Put large dough disk in middle of a sheet of parchment paper and cover with plastic wrap
27
Roll out dough into a 11-inch round (about 3/8 inch thick) and cut out a 10-inch circle
28
Reserve trimmings and slide parchment onto a large baking sheet
29
On a lightly floured surface roll out small dough disk in same manner and with a 1 1/2-inch fluted tear-shaped cutter cut out leaves
30
Brush 1 side of each leaf with egg wash and arrange leaves, egg-wash side down, on edge of pastry round, overlapping slightly and alternating angle of leaves to form a shallow border
31
Gather trimmings (including reserved) and re-roll
32
Make and arrange more leaves in same manner
33
(You will need a total of about 36 leaves
34
) Brush leaves with egg wash and with back of a small knife score leaves decoratively
35
Lightly prick inside (not leaves) of shell all over with a fork and chill 30 minutes
36
Preheat oven to 375°F
37
While shell is chilling
38
Bake shell in middle of oven, checking after 10 minutes and lightly pricking again if center rises, until pale golden, 15 to 17 minutes
39
Cool shell completely on baking sheet on a rack
40
Shell may be made 1 day ahead and kept in an airtight container at room temperature
41
Make filling: Peel quince and cut lengthwise into 8 wedges, coring it
42
Cut each wedge cross-wise into thin slices and in a 1 1/2-quart heavy saucepan combine with water, sugar, cinnamon stick, and cloves
43
Bring mixture to a boil, stirring until sugar is dissolved, and simmer 1 1/2 to 2 hours, or until quince is tender and has turned a deep pink (near end of cooking), and syrup is reduced and thickened
44
Discard cinnamon stick and cloves and stir in lemon juice
45
Peel quince and cut lengthwise into 8 wedges, coring it
46
Cut each wedge cross-wise into thin slices and in a 1 1/2-quart heavy saucepan combine with water, sugar, cinnamon stick, and cloves
47
Bring mixture to a boil, stirring until sugar is dissolved, and simmer 1 1/2 to 2 hours, or until quince is tender and has turned a deep pink (near end of cooking), and syrup is reduced and thickened
48
Discard cinnamon stick and cloves and stir in lemon juice
49
Cool filling 5 minutes and spread evenly in shell
50
Tart may be made 1 day ahead and kept in an airtight container at room temperature
51
Cool filling 5 minutes and spread evenly in shell
52
Tart may be made 1 day ahead and kept in an airtight container at room temperature