**If you can eat gluten, and would like a little shortcut for your pastry dough, use 1 sheet of thawed prepared puffed pastry and use in step 8 of the instructions!
Ancient Quince Tarte Tatin
Quince…What’s a quince? I asked myself the same question the other evening when I was visiting my parents for dinner. My mom exclaimed our close family-friends had given her a bag of home-grown quinces, but what to do with this aromatic fruit? They’re in the pear family – great for jams, preserves, pies, and I had to make a Tarte Tatin with this historical fruit! Quinces have a rich history, dating back to perhaps the Fertile Crescent in Asia Minor, the birthplace of civilization. (Want to read more? http://www.washingtonpost.com/wp-dyn/content/article/2008/03/19/AR2008031900946.html has a great article!).
Ancient Quince Tarte Tatin
- 8-10 small quinces
- Large pinch of salt
- 2 tablespoons vegan butter (Earth Balance)
- 3 Tablespoons organic sugar
- Pastry dough
- Peel your quinces! Once they are peeled, cut in half & remove the core (Be sure to get every seed! ).
- In a large pot, fill half way and bring to a boil. Once your water is boiling, reduce heat to a simmer and gently drop your quinces in for a hot bath. In about 8-10 minutes your quinces will be tender. Drain those babies!
- Preheat your oven to 375 degrees.
- I don’t have a tarte tatin pan, so I used my cast iron skillet. With your stove on medium heat, melt your non-dairy butter, sugar, and salt until they start to golden. Remove from heat.
- Time to assemble the tarte tatin! Place your halved quinces cut-side UP (so that their rounded sides are face down in the pan). Working in a circular pattern around your skillet, layer your quinces, slightly overlapping, until the surface area is covered.
- Now to roll out your GF V pastry dough!
- Layer 1 piece of floured parchment paper, your dough, sprinkle a little flour atop to make sure your dough doesn’t stick, and top with a second piece of parchment paper. I know it may sound like overkill, but it’s the only way to ensure you’re moving that rolled gluten-free dough to your work (trust me, it took me a few tries to learn GF dough doesn’t like to move once it’s shaped into place!). Roll your dough out, until it’s about 1/8 inch thick. Remove the top layer of parchment paper.
- CAREFULLY transfer your rolled dough to your ready skillet. Tuck in the edges of your dough around your quinces.
- Pop in the oven for about 20 minutes, or until your crust is golden & ready. Have your serving plate ready.
- Take your beautiful bubbling tarte tatin out of the oven. Hold your serving plate over your skillet, CAREFULLY flip your skillet upside down, so now your tarte tatin is upside down (or should I say, right side up?!). Voila! How beautiful is it?!
- Enjoy eating whole!