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RECIPE
9 INGREDIENTS15 STEPS45MIN

Quince Tarte Tatin with Cardamom Crème Fraîche

4.5
2 Ratings

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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.
45MIN
Total Time

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

Honey Poached Quince

6
Large  Quince
6 cups
Water
1 1/2 cups
1
Lemon , juiced
1
Vanilla Bean Pod
split in half lengthwise

Tarte Tatin

1 sheet
(245 g)
Puff Pastry
thawed if using frozen
1/2 cup
Crème Fraîche
1/4 tsp
Ground Cardamom
2 Tbsp
Pistachios , crushed

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Nutrition Per Serving

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CALORIES
1018
FAT
19.6 g
PROTEIN
7.5 g
CARBS
224.4 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Add Water (6 cup), Honey (1 1/2 cup), Lemon (1), and Vanilla Bean Pod (1) to a medium stockpot set over medium heat, stir contents until honey is dissolved.
Step 3
Peel, quarter and core the Quince (6) slipping each prepared section into the poaching liquid as you go to keep the quince from browning.
Step 4
Once all of the quince sections are in the poaching liquid and the liquid is simmering, turn the heat to medium-low, to gently simmer the quince.
Step 5
Simmer the quince rotating them occasionally until they are rosy and can be easily pierced with a knife.
Step 6
Remove from heat and let them cool to room temperature.
Step 7
Pour 1/2 cup poaching liquid into a 10-inch pie dish or oven safe skillet.
Step 8
Arrange the poached quince on top of poaching liquid, rounded side down.
Step 9
On a lightly floured surface, roll out your Puff Pastry (1 sheet) until it is large enough to fully cover your baking dish or skillet.
Step 10
Place puff pastry atop quince slices and tuck in the edges.
Step 11
Bake the tart for about 35-40 minutes until the puff pastry has turned golden brown and fully cooked.
Step 12
While the tart bakes, mix the Ground Cardamom (1/4 teaspoon) into theCrème Fraîche (1/2 cup) until it is fully combined and add Pistachios (2 tablespoon).
Step 13
Once the tart is done baking, remove it from the oven and allow to cool on a rack for about 5 minutes.
Step 14
Carefully place a rimmed serving dish on top of the tart and invert the tart onto the serving dish.
Step 15
Serve the tart warm with the cardamom creme fraiche and crushed pistachios.

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Nutrition Per Serving
Calories
1018
% Daily Value*
Fat
19.6 g
25%
Saturated Fat
7.0 g
35%
Trans Fat
0.0 g
--
Cholesterol
21.9 mg
7%
Carbohydrates
224.4 g
82%
Fiber
20.5 g
73%
Sugars
53.5 g
--
Protein
7.5 g
15%
Sodium
129.0 mg
6%
Vitamin D
--
--
Calcium
152.7 mg
12%
Iron
8.3 mg
46%
Potassium
2095.1 mg
45%
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