Quince Tart Tartin
Prep time
Cook time
Total time
Glamorous Glutton:
Recipe type: Dessert
Cuisine: French
Serves: 8
  • Juice of half a lemon
  • 2 Large quince
  • 100g Unsalted butter
  • 200g Caster sugar
  • 50mls Madeira
  • 320g Pack of Ready Rolled all butter puff pastry
  1. Preheat the oven 200c, 180c fan, 400f, gas mark 6
  2. Pour the lemon juice into a large bowl and top up with water. You need this to stop the quince going brown after being peeled.
  3. Peel slice and core the quince. The flesh is very hard so care and a sharp knife are needed.
  4. Cut into 2cm slices and place in the bowl of water.
  5. Take a medium sized frying pan or shallow pan that can go in the oven and melt the butter, once melted sprinkle over the sugar in an even layer.
  6. As the sugar starts to melt and colour stir it to stop the edges colouring too much and the centre being pale.
  7. Meanwhile take the quince out of the water and dry on a clean tea towel.
  8. Once you've got a wonderful golden caramel colour lay the quince slices around the pan in a uniform pattern and into the centre. Add the Madeira and cook for about 7-10 mins until a sharp knife goes into the fruit easily.
  9. Meanwhile unroll the pastry and cut a circle about 2 cm, 1 inch larger than the pan you're cooking in.
  10. Place the pastry over the fruit in the pan and fold the edges back into the pan. Don't worry if this looks a bit rough it'll be fine when it's cooked.
  11. Place the pan straight into the oven and bake for about 30 mins until the pastry is a dark golden brown and puffed up.
  12. Remove from the oven, leave to cool for about 5 mins and then turn out onto a flat plate. Be careful when inverting the plate and the pan as the caramel is very hot and will burn.
  13. Serve with fresh cream or creme fraiche. It's perfect with ice cream.
Recipe by Glamorous Glutton.com at https://www.glamorousglutton.com/quince-tarte-tartin/