Casa
Martin
Cookbook
Quince Tart Tatin
Quinces are available in the late months of the year (our tree around on the back terrace area normally has ripe fruit on it in October, November, December time). The quince has such a wonderful perfume and flavour it seems a shame not to use all that you find. It is however a fruit which is impossible to eat raw and so is best made up into a dessert like this. This tart is best eaten warm with cream, ice cream or mascarpone.
If you only have one quince still go ahead and use it making up the quantity with apples you will be amazed how the flavour and perfume of the quince permeates the apples. This fruit mixture can also be used in ordinary pies and crumbles.
2 Quinces
75g Butter
75g Sugar
2 tbsp Brandy (optional)
Ready made Puff Pastry
Peel, core and slice quinces. In a frying pan over a low flame melt butter with sugar. Add quince slices and fry until soft, amber coloured and starting to caramelise. If using the brandy add at the end and turn up the heat to burn of some of the alcohol for a minute. Transfer quince and the buttery sugary syrup to a frigadeira. Cover with thinly rolled puff pastry. Brush pastry with milk and bake in a hot oven for 20 mins or until pastry is golden. Leave to cool for 5 mins before inverting onto a plate so the pastry is on bottom and fruit on top.