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Quince Tart

Crust

  • 1 cup flour
  • ¼  tsp. salt
  • ¼ lb. butter
  • 3 Tbs. milk
  • 2 tsp. cider vinegar

Whirl flour and salt in processor to blend. Add chilled butter, in small pieces, and process to lumpy cornmeal stage. Combine milk and vinegar (milk will thicken) and add to processor with motor running. Process until the dough just comes together. Roll out, and form into a 10” tart pan. Freeze until needed.

Fruit

  • 3 large, or 4 medium quinces
  • 1 bottle Riesling or other semi-dry white wine
  • 4 slices fresh ginger
  • ½ cup sugar

Peel and core quinces and cut into ½ inch thick wedges. Combine with remaining ingredients in a pot. Bring to a simmer, and cook, uncovered, until quince is tender. Wine should be mostly absorbed/evaporated. Set aside until needed.

Filling

  • ¼ lb. soft butter
  • ½ cup brown sugar
  • ½ cup confectioner’s sugar
  • 2 eggs
  • 1 tsp. vanilla
  • ¼ cup flour

Finishing

Preheat oven to 375°F. Spread filling onto tart evenly. Arrange slices of quince in a nice pattern, using all of it. Bake until evenly browned and puffy, about 30 minutes. Cool and serve.