Recipe

La Tarte Tatin Aux Coings

“Quinces tart cooked up-side down!”

A most delicious tart, a great success in my restaurant.

Ingredients
1 pan or an oven dish 20 cm

(must go on the fire and in oven)

3 large quinces peeled and cut in pieces ½ inch thickness

100gr + 175gr sugar

1 vanilla pod

40gr butter

Puff pastry or short pastry

Method
Cut the vanilla pod in half-length wise. Grate the inside seeds. Boil 1Lt water with 100gr sugar, vanilla seeds and vanilla pod. When boiling add the pieces of quinces.

1. Butter the dish, make a caramel with 175gr sugar. When nice brown / gold colour take away from the heat.
2. Pre-heat oven 180o or Temp 6
3. After 30 minutes strain the quinces in a strainer. Keep the vanilla pod. Place on the caramel and cover nicely with the pieces of quince. Place some bits of butter on top of the pieces of quince
4. Cook for +- 30 minutes
5. Remove the extra juice and cover with the pastry ( can brush with a little egg wash if you feel – not really necessary as served upside down) and poke once or twice in the middle with a small knife
6. Cook again in oven for 25 / 30 minutes. The tart must be beautiful gold brown.
7. Take out of oven, place the hot dish on a wet cloth (it helps to de-mould the tart)
8. Place a large flat tart dish on the tart and turn over (away from you to avoid been burn by sugar or juice)

Serve warm with an excellent vanilla ice cream

Keep a day or two. Enjoy.