Poached Quince & Apple Tart

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Quince, apple, and almond frangipane come together in this beautiful and delicious tart. Well worth the prep for this special dessert.

Poaching Time: 3 hrs

Tart Prep Time: 45 min

Cook time: 60 min

Yield: 1 9-inch tart

Ingredients

Poached Quince

• 4 quince

• 1-750ml bottle white wine

• 1 1/3 cup granulated white sugar

• 1 tbsp lemon zest

• 1 tsp vanilla

• 1 tsp salt

Frangipane

• 3/4 cup whole almonds

• 3 tbsp granulated sugar

• 2 tbsp almond paste

• 58g unsalted butter

• 1 egg

• 1/2 tsp salt

• 1/2 tsp vanilla extract

• 1/2 tsp almond extract

Tart

• Recipe for Tart Dough

• Thin sliced apples - about 2

• Thin sliced quince - about 2

• Poaching liquid

• Granulated sugar

  
  

Directions

Poached Quince

1. Peel, halve and de-seed the quince. Place in a medium-large saucepan and add the wine, sugar, lemon zest, vanilla and salt.

2. Bring to boil and then turn down to simmer.

3. Cook on low heat, partially covered to prevent the poaching liquid from reducing.

4. Cook until soft, about 2.5 to 3 hrs

5. Remove when finished and allow to cool. Store in refrigerator.

6. Save the cooking syrup from the pot in a glass jar for use later.

   
   

Frangipane

1. Combine the almonds and sugar in a blender. Blend until they form a fine, powdery sand. Add the almond paste, butter, egg, salt and extracts. Blend until you have a smooth paste.

2. Store in your refrigerator for up to a week.

   
   

Tart

1. Pre-heat oven to 425F.

2. Click on Tart Dough and follow directions.

3. Spread the frangipane paste, to a thickness of 1/4-inch, on the bottom of the tart dough.

4. Layer the thinly sliced apples and quince on top of the frangipane.

5. Bake the tart in the centre of a pre-heated 425F oven for 20min. Reduce the heat to 400F and bake for a further 20min. Reduce the heat to 350F and bake for a final 20min. If the edges of the tart dough turn too brown, cover with aluminum foil strips.

6. Remove from oven when the fruit is soft and tender and the crust is a golden brown.

7. Brush with poaching liquid while still hot and sprinkle with granulated sugar. Allow to cool for 1hr before serving.

   
   

Zhuzh it up!

• Poaching the quince ahead of time so you are ready to use them in this tart is recommended. If you've got extra quince they make a great addition to muffins!

• This tart is best eaten the day it is baked.

This amazing recipe was written by Samin Nosrat in Salt, Fat, Acid, Heat Cookbook