Quince Tatin : an Inheritance Recipe

Traditional French Recipe Quince Tatin

Cooking with quince can get a little daunting. First, you need to source the fruits. Best think outside the box. High-end supermarkets or fruits and vegs shops should carry them in the autumn but, your best bet is to befriend a person who has a quince tree in their garden. 

The Quince tree saving grace is the beauty of its blossom. I often think that people don't cut quince trees down because they make such a beautiful show in the spring, When autumn arrives, the fruits are often ignored so you'll do your new best friend a favour by offering to pick her quinces and then there is a world of lovely, quirky or traditional recipes for you to try out. Here is one I prepared earlier.

The next stage is to peel the quinces. That could be a bit of a dangerous exercise, the skin is tough and it's best done slowly with a paring knife. When all this is done, the fun starts: poach your fruits. Quince has a delicate flavour which often needs a little pick me up. Keep your spicing simple by using one of the following, maximum two: vanilla, few cinnamon sticks, allspice berries, slices of fresh ginger, 5-star anise. Place fruits and spice (if used) in a saucepan with enough liquid to cover the fruits, poach till soft. Once poached you can keep your fruits and juices in a Kilner jar.

The Tatin is made in the same way you'd make an Apple Tatin

Quince Tatin: an Inheritance Recipe

Preheat the oven to 190C / 375F
Roll out a sheet of puff pastry and cut it to the outside size of the pan you'll be using

Ingredients
3-4 poached quince cut in quarters
85g white or brown sugar
1 sheet of puff pastry (cut to size)
50g of unsalted butter

Method

First make a wet caramel in a pan which will go to the oven. On medium hob heat sprinkle 85g sugar add enough water to dampen the sugar, that will not take much turn the pan frequently to stop the caramel burning.

Stir in the butter, remove from the hob, add the slices of quince in a pretty pattern (usually in circles of various sizes) place the pan in the oven for about 10 minutes.

Remove from the oven, place the puff pastry circle on the top of the fruits and bake for 40 minutes. 

Remove from the oven place a plate on the top of the pan, keep one hand on your plate and flip.



This is a bit of a labour of love and it was made for our arrival in Lyon, last week by my best friend. She also taught me how to cook when I had no idea that food existed outside tins of ravioli. Thank you my lovely, I won't name you as you know who you are but, I'll enter your recipe in the September Inheritance Recipes hosted by Coffee and Vanilla



4 comments:

Phil in the Kitchen said...

I think the delicate flavour of quinces is unique and well worth the effort. The tatin is an excellent use of the fruit. I'm keeping a look out for some decent quality quinces.

Margot said...

Sounds truly delicious! I often wondered what to make with quince, now I know ;)

pebble soup said...

Hi Margot,
I love quince, it's just a bother to source. thank you for dropping by

pebble soup said...

Hi Phil,

I hear that if you cook and preserve quinces for a couple of days before using them. They turn a wonderful reddish colour.
Thank you for your comment

si

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