This is twist on a regular tarte tatin, I changed the way it should be made and instead of caramelizing the sugar then adding the quince to it and topping it with the puff pastry and baking it in the oven, I cooked the quince with sugar and made into a jam with a runny syrup, baked the pastry all by itself, topped it with vanilla bean whipped cream and arranged the beautiful cooked pink quince wedges over the cream. I guess shoulden’t be called a tarte tatin anymore, but i named it so because that was my intention to make a quince tarte tatin, but because I wanted the quince to get a beautiful pink color I had to cook it with sugar first. You name what every you like. 😁 You name it what ever you like, as long as it tastes and looks good the naming will be the least important.
To me this dessert tastes very much like continental breakfast pastries, so you can serve it for breakfast on a Saturday and just imagine what an impact that will have, serving this beautiful pastry for breakfast or on an afternoon tea party.
In the picture you can see a plate with black/brown seeds, those are quince seeds. Wondering why these seeds are important?? How to use the seed?? 🤔
After coring the quince, place all the seeds on a large plate and let them dry, when fully dry place them in a jar or a small bag. These seeds are very good cure for congested chest and dry coughs. Add 1 teaspoon of the dry seeds to one cup of hot boiled water, add 1 teaspoon of honey and stir, drink (the liquid only) while still hot, that will help loosen the chest congestion and soften the dry cough.
Ingredients
- 1 sheet puff pastry
- 2 large quinces
- 2 cups sugar
- 3/4 cup water
- 1/4 lemon (juiced)
- 1 vanilla bean
- 1 cup whipping cream 35%
- 1 tablespoon chopped mint for garnish
Instructions
- Wash the quinces, cut each quince into 4 wedges, remove the seeds.
- Place a large pot over high heat, place the quince, the sugar and the water in the pot and bring to boil. Reduce heat to low, wrap the pot lid with a clean kitchen towel and cook the quince for 1 hour, (stir every 10 minutes) or until it's cooked and pink in color. Drizzle with the lemon juice stir one more time then turn off heat. Leave in pot until it completely cools down.
- While the jam is being cooked, roll out the puff pastry into a circle the size of the pan it will be baked in. Place the pastry in the pan, preheat oven to 350 F. place the pan on the ovens middle rack and bake the pastry for 30 minutes or until all puffed and golden brown. Take out of oven let it cool.
- Cut the vanilla bean in half length wise, with the back of a knife scrape out all the tiny seeds inside the bean. Whip the cream with the vanilla seeds until thick.
- Spread the vanilla cream over the baked pastry, arrange the quince jam wedges over the cream, plate, garnish with some whipped cream and chopped mint and serve.
Bon Appetite
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