Pear Tatin with Quinces

After the first savory dish, its time to pick quinces and bake the classic French dessert "Tarte Tatin", but this time with fragrant quinces.

Details

  • Preparation Time: 75 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 140 g Flour, Wheat, bread flour

  • 2 spoons Sugar, white

  • 0.25 teaspoons Salt, table

  • 85 g Butter, unsalted

  • 3 spoons Water

Filling

  • 2 kg Quince

Glaze

  • 175 g Butter, unsalted

  • 400 g Sugar, white

Steps

  1. Cut the butter into approximately 2 cm cubes. In a bowl, mix the flour, sugar, and salt. Using your fingers, work the butter cubes into the mixture in the bowl until it resembles coarse crumbs (like large butter crumbs). Add water and quickly knead everything into a crumbly dough. If the dough is too dry, you can add a bit more water. Shape the dough into a small flat oval, wrap it in plastic wrap, and refrigerate for 50 minutes.

  2. Clean the quinces, wash them, peel them, and cut them into quarters. Remove the cores. Place a slightly deeper round baking dish on the stove and melt the butter in it, then sprinkle with sugar. Arrange the quince wedges tightly in the dish so that the bottom is completely covered. Simmer the quinces for 15 minutes over moderate heat until the sugar caramelizes and it slightly bubbles.

  3. After 15 minutes, remove the dish from the stove and let the quinces cool slightly. Preheat the oven to 220 °C. Take the dough out of the refrigerator and roll it out on a lightly floured surface into a round shape slightly larger than the dish. Place the dough over the quinces and press the excess dough firmly against the sides. Work quickly so the dough doesn't soften from the warm quinces!

  4. Bake the tart in the preheated oven for 20 to 25 minutes until it turns golden brown and crispy. Remove it from the oven and let it cool for 10 minutes. Place an upside-down plate or large platter over the dish and flip everything over. Be careful not to get splashed by the liquid from the dish. Let the tart cool slightly, slice it, arrange it on plates, and serve it warm.

Nutrition Information (Per 100g)

  • Calories: 180.32 kcal
  • Fat: 7.36 g
    • Saturated Fat: 4.62 g
  • Carbohydrates: 28.69 g
    • Sugars: 14.68 g
  • Protein: 0.53 g
  • Fiber: 0.77 g

Advice

The amount of dough is suitable for baking in a pan with a diameter of 20 to 26 cm. Instead of quinces, you can use pears.