Quince Tarte Tatin with Cardamom Crème Fraîche
Fall is typically all about apple and pumpkin fever but, in our opinion, quince deserve to be center stage amongst all of the fall fruit – and this quince tarte tatin is the ultimate way to experience the glory of this mesmerizing fruit.
245 g Puff Pastry
1/2 cup Crème Fraîche
1/4 tsp Ground Cardamom
2 Tbsp Pistachios
Preheat the oven to 375 degrees F (190 degrees C).
Poach the Quince. Reserve 1/2 cup of the poaching liquid.
Pour the poaching liquid into a 10-inch pie dish or oven safe skillet.
Arrange the poached quince on top of poaching liquid, rounded side down.
On a lightly floured surface, roll out your Puff Pastry until it is large enough to fully cover your baking dish or skillet.
Place puff pastry atop quince slices and tuck in the edges.
Bake the tart for about 35-40 minutes until the puff pastry has turned golden brown and fully cooked.
While the tart bakes, mix the Ground Cardamom into theCrème Fraîche until it is fully combined and add Pistachios.
Once the tart is done baking, remove it from the oven and allow to cool on a rack for about 5 minutes.
Carefully place a rimmed serving dish on top of the tart and invert the tart onto the serving dish.
Serve the tart warm with the cardamom creme fraiche and crushed pistachios.