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Quince and apple tart recipe

Quince and apple tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Apple pies and tarts

Quince and apple taste and look good together. I poach my own quince for this recipe (see footnote).

2 people made this

IngredientsServes: 6

  • 1 sheet frozen puff pastry, defrosted
  • 250g homemade poached quince (see footnote)
  • 200ml cloudy apple juice
  • 250g apple sauce, shop-bought or homemade
  • 1 large tart apple
  • caster sugar, mixed with cinnamon to taste

MethodPrep:15min ›Extra time:10min › Ready in:25min

  1. Place the puff pastry on a baking tray lined with a large sheet of baking parchment. Roll out the pastry slightly larger than its original size. Cut off a 1cm stip on all four sides. Brush the edges with cold water and place the strips on all four sides and press the edges down with your fingertips to seal. Place the baking tray in the freezer for 10 minutes.
  2. Preheat the oven to 200 C / Gas 6.
  3. Drain the quince and reserve the syrup. Pour the syrup in a small saucepan together with the apple juice. Bring to a boil and cook at high heat until thick and syrupy. Remove from the heat.
  4. Remove the baking tray from the freezer. Brush the puff pastry with the apple sauce.
  5. Peel, core and slice the apple. Arrange the apple and the quince slices so they overlap, alternating a row of apple with a row of quince slices. Cover the tart generously with the fruit.
  6. Brush the warm sirup all over the tart and sprinkle with cinnamon sugar. Bake in the preheated oven until the puff pastry is lightly browned, 30 to 35 minutes.
  7. Pull the tart with the baking parchment off the baking tray and transfer to a wire rack. Let cool and serve within a few hours.

Poached quince

Use this recipe for homemade poached quince.

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Reviews & ratingsAverage global rating:(3)

Old-Fashioned Quince Tart (Sugar-Free)

Up until now, I never paid much attention to quinces. It was just a fruit that grew at fall and we collected it to make Quince preserves. What we call in Greece a spoon sweet (fruit cooked in syrup), and serve it with a Greek coffee.

Since I got that new thing going on about digging into Ancient Greek foods, I have learned that quinces were much praised back then. In fact, the Ancient Greeks used to cook it and preserve it with honey (since no sugar existed back then). And sometimes also sweeten it using Grape Molasses (Petimezi). Also, it is said that this fruit was used to make the first jam in the world.

There is still a recipe we make a lot in Greece for a jelly-like sweet that has survived up until now. We call it Kidonopasto or Membrillo as they call it in Spain. Unfortunately, in today’s time, honey has been substituted with sugar. I preferred to go old-style though. So I cooked the quinces using honey and grape molasses instead. And the results are this extremely tasty, unique flavored tart.

If you haven’t tried quinces yourself before, then think of a really hard and more dense apple with a stronger more exquisite flavor.

As for the tart itself, it’s pretty similar to an Apple Pie. What’s different is the thicker blended filling and richer flavor. The tart crust is cake-like and airier than a cookie dough crust. Therefore making this Quince tart much lighter overall.

It’s very fulfilling though. And that’s because a). most of the moisture is removed from the quince filling and b). quinces are even richer in pectin than apples. Pectin is released when fruits are slow-cooked for some time, and it’s what gives a jam, a jelly-like thickness. It’s in a lot of fruit, mostly on their skins and seeds (see my apricot jam recipe with natural pectin) with Quinces and apples containing the most.

This natural form of pectin is one of the best foods for the microbes in your gut. Who work to keep your digestive tract healthy.

Our Favorite Recipes Featuring Quince, a Fragrant Fall Fruit

Across cultures and centuries, quince has been known as the fruit of love and fertility. It was cultivated by the ancient Greeks, and is thought to have been the golden apple awarded to Aphrodite for her great beauty. Quince look like a cross between apples and pears, but with funny dimples. They're coated in soft fuzz and their fragrance, when ripe, is floral and lush.

To add to all this romance, warm and exotic spices and aromatics such as cardamom, cinnamon, vanilla, and ginger are often used in recipes for cooking quince. They're sometimes simmered in syrups flavored with Sauternes, Riesling, or honey.

As for the practical side of quince: "Not much good my giving advice on choosing quinces. You have to buy what you can find, and be thankful&hellipthe quince is a tree to look out for in other people's gardens in case they do not appreciate it, or are willing to share its fruit," said renowned English writer Jane Grigson in Jane Grigson's Fruit Book. Luckily for us, these days quince can be found at many farmers' markets come fall.

The most important thing to know about preparing quince is that they need to be cooked to become palatable and tender. When raw, almost all varieties are hard, sour, and highly astringent. Another thing to note is that quince will ripen at room temperature in the old days quince were placed in boxes inside dressers and on top of cabinets they would perfume everything around them as they ripened. Their color evolves, too if you buy them when pale green, wait a few days for them to become yellow. Their fuzz should be rubbed off, and most often they will be peeled and cored before cooking. Any bruised or rotten spots can simply be cut out. As quince cook, they turn from gold to dusty rose and eventually glow a vivid, sunset red.

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Apple Tart Recipe

Makes 4 small tarts

Recipe Ingredients:

  • 250g puff pasty (good quality shop bought is fine, for hand-made see Mrs. Beeton’s recipe above)
  • 16 Cox’s apples
  • 6 tbsp of apple compote (good quality shop bought or see recipe based on Mrs. Beeton’s below)
  • 100g caster sugar
  • 2 vanilla pods
  • 250g unsalted butter
  • 2 beaten egg whites
  • icing sugar to dust
  • 1/2 tsp of ground cloves
  • 2 tbsp of sweet sherry

Apple Compote ingredients:

  • 750g Granny Smith apples, peeled, cored and chopped
  • 150g caster sugar
  • 300ml of water
  • 1 lemon, half the juice and all the zest
  • 1 tbsp of quince jam / marmalade (shop bought or home-made)

Recipe Method:

Preheat the oven to 200C/400F/Gas 6.

First you will need to roll out the puff pastry. Be careful when doing this, as it has a high fat content, which makes it difficult to work with if too warm. If you buy frozen puff pastry, it is best to defrost it overnight in the fridge the day before using. If you want to make your own puff pastry then use Mrs. Beeton’s ingredients and method from above in her original recipe (we still use her puff pastry recipe when making our own). Roll out the puff pastry approximately 4mm thick and using a 12cm cutter or by cutting around a plate, cut out 4 circles of the same size to fit a tart tin. Place each pastry circle into the bottom of a shallow tart or flan tin, gently pushing the pastry into the shape of the tin and leave to rest for 10 minutes in the fridge.

Using a peeler, peel the apples and cut in half from top to bottom. Remove the core fully and then slice the apples thinly.

Remove the pastry from the fridge and, using a fork, prick the surface.

For The Apple Compote:

In a saucepan add the apples, sugar, water and the lemon juice of half a lemon and all the lemon zest. Turn the heat up and cook out the apple to a compote, (breaking them down into a pulp) turn the heat back down and stir from time to time for approximately 30 minutes on a moderate heat. If the texture is too runny then leave to reduce until you have a thick texture.

When cool place all the apple compote into a blender, add in the quince jam or marmalade and blend to a fine pulp and pass through a medium sieve (push it through to catch any lumps remaining) into a jar to keep in the fridge or use.

Complete the Apple Tart dish:

Place some apple compote into the middle of the pastry circles, spreading it out towards the edge and then (placing on top of the compote) fan the apple slices around the tart base in a neat fashion, each one over-lapping the previous one by a few millimeters, then finish it by placing some apple slices in the middle of the tart. Evenly sprinkle over a small pinch of ground cloves.

For the vanilla butter, simply scrape the seeds from two vanilla pods into a small bowl, add the sweet sherry and then mix it with the 150g of softened unsalted butter until very soft and creamed. Using a pastry brush lightly butter the apples on the tart with this mixture and then sprinkle lightly over the apple tarts with some of the sugar.

Place the apple tarts into the preheated oven for 10 minutes, then remove and brush all over the top with the vanilla butter, then the beaten egg whites and sprinkle with a little more sugar and place back into the oven for a further 8-10 minutes. Remove the apple tarts from the oven, brush with a little vanilla butter for a final time and leave to rest for 10 minutes. When cool dust with a little icing sugar.

French-Style Quince Tart

The key to the success of this tart is its simplicity. There are essentially only two ingredients here — quince and pastry — so make them count. Buy the best puff pastry you can find. I like Dufour, a brand commonly available at Whole Foods, but any all-butter pastry works.

At least 2 hours and up to 2 days before you plan to bake the tart, cook the quince: Peel each quince, cut into quarters then slice out and discard the cores. Cut each quarter into four smaller wedges, then transfer all the wedges to a medium saucepan. Pour in the wine, sugar, vanilla bean, bay leaf, ginger, cinnamon, star anise and 3 cups water and bring to a simmer over medium-high heat, stirring to dissolve the sugar.

Cut out a round of parchment paper the same diameter as the inside of the pan and place over the fruit. Once the mixture begins boiling, reduce the heat to medium-low to maintain a bare simmer and cook, stirring the quince occasionally, until soft and rosy pink, about an hour and a half.

Discard the parchment paper, then gently lift the quince wedges out of the syrup with a slotted spoon or spider and transfer to a double-thick layer of paper towels to drain. Reserve the syrup in the pan.

Heat the oven to 375 degrees. Unfold the sheet of puff pastry and roll it with a rolling pin on a lightly-floured surface until 12 inches square and 3/16-inch thick. Cut a 12-inch-diameter circle from the pastry and transfer it to a parchment paper-lined baking sheet. Arrange the quince wedges evenly over the pastry, leaving a 1-inch border all around. Bake, rotating the pan front to back halfway through, until the pastry is golden brown on the bottom and crisp (it will look pale in and around the fruit wedges), about 1 hour. Remove the tart from the oven and let cool.

While the tart cools, bring the saucepan of reserved quince poaching liquid to a boil over medium-high heat. Cook until reduced to 1/2 cup. Remove the pan from the heat and, while the syrup is still hot, use a pastry brush to brush it evenly over just the fruit in the tart. Sprinkle the fruit lightly with turbinado sugar, if you like, and let cool to room temperature before serving.

Quince and apple goat cheese tart

Oh, I had thought about saving this for Thanksgiving – ever so briefly – but as soon as I saw this recipe in Huckleberry, I wanted to make it now, now, now.

And I had plenty of quince (or quinces, I am not really sure…!) although I also added in an apple to bring in a bit of natural sweetness since I reduced the sugar in the recipe a lot, as I tend to do.

This is not a difficult recipe to execute though it requires a bit of patience between the cooking, cooling, chilling, slicing, more chilling etc., but the end result is so worth it.

Tips: Use a soft, mild goat cheese that you will be able to spread more easily and evenly. Personally, I like the bit of tartness that it gives to the filling but, if you prefer, you could also sweeten the goat cheese mixture with a few teaspoons of honey.

Quince and apple goat cheese tart

  • 1 sheet puff pastry
  • 6 cups water
  • 1.5 cups raw sugar
  • 1 vanilla bean, split and scraped
  • pinch of salt
  • 2 large quince, peeled
  • 1 large apple, peeled
  • 1 cup (about 220 g) of mild goat cheese
  • 2 T creme fraiche
  • 1 egg for egg wash
  • 2 T unsalted butter
  • vanilla sugar (optional)

1. Bring the water, sugar, vanilla, and salt to a boil in a pot over medium-high heat, stirring until the sugar dissolves. Reduce heat, add quince, cover, and simmer for about 30 minutes before adding the apple and cooking for 15-20 more minutes until fork tender.

Refrigerate the fruit and the syrup until completely cooled.

2. In a small bowl, mix together goat cheese (at room temp) and creme fraiche and set aside. You can add a few teaspoons of honey for sweetness here if you want.

3. Allow the pastry to come to room temperature before rolling it out on a lightly floured surface into a rectangle shape. The dough should be about 1/4 inch thick. Trim and transfer to a baking sheet lined with parchment paper.

4. Core and slice the quince and apples (I still think that using a melon baller is the easiest way to do this!) somewhat thinly. Keep the poaching liquid!

5. Spread the goat cheese mixture in the center of the dough, leaving a 3 inch border all around to fold the pastry later.

6. Gently dry the fruit with a paper towel before placing the quince and apples in alternating rows on top of the goat cheese mixture.

Brush the exposed dough with egg wash and fold over the filling along the edges.

Brush with more egg wash and sprinkle with vanilla or regular sugar. Dot the exposed filling with butter. Wrap well and freeze for 30 minutes to an hour before baking.

7. Preheat oven to 375F. Bake from frozen for about an hour until golden-brown. Right after taking out of the oven, brush both the dough and the filling generously with the poaching liquid/syrup.

Quince (Love Apple) Tart Tatin

Add the white wine, sugar, basil, peppercorns, orange zest, and cloves to a large enough pot to accommodate all of the ingredients and the quince.

Bring the liquid to a simmer.

Peel the quince and add to the pot, place a plate atop to keep them submerged.

Poach the quince for 30 minutes, and then allow them to cool in their poaching liquid.

Remove the quince from their liquid and cut into sixths and remove the core, set aside.

Strain the poaching liquid and reserve for the next batch.

In medium sauté pan (9”), add the sugar, mix with just enough water to form a wet sand consistency and then place over a medium fire.

When the caramel has reached a deep golden color, remove from the fire and whisk in the butter.

Carefully lay the slices of quince into the caramel, slightly overlapping each one so that base of the pan is no longer visible.

Place the puff pastry over the quince and then set the entire pan in the over.

After approximately 10 minutes, the puff pastry will have puffed and become slightly golden around the edges.

Reduce the temperature of the oven to 300 degrees and cook for an additional 15-18 minutes, or until the puff pastry is well colored and cooked through.

Remove the tart from the oven and let sit for at least 5 minutes, or until ready to serve.

If the tart is prepared well in advance of serving, warm the bottom over low heat and then place in a low oven to re-heat before turning out.

Place an inverted plate atop the tart and carefully but quickly flip the entire pan over to turn out the tart onto the plate.

Recipe Summary

  • 3 lemons, divided
  • 3 pounds ripe quinces
  • ½ cinnamon stick
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, chilled and cubed
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ⅔ cup rolled oats
  • 1 pinch salt
  • 2 pinches ground nutmeg

Wash lemons under cold water and dry well. Thinly peel 2 lemons and juice them. Fill a pot with cold water and add lemon juice and lemon peel.

Peel quinces and remove core. Cut into small pieces and immediately drop into the pot with lemon water so they don't turn brown. Add cinnamon stick and bring to a boil. Reduce heat to a simmer, cover, and cook until quinces are easily pierced with a knife, 30 to 40 minutes. Drain and remove and discard lemon peel and cinnamon stick.

Preheat the oven to 375 degrees F (190 degrees C).

Zest and juice remaining lemon. Mix cooked quinces, lemon juice, lemon zest, white sugar, and ground cinnamon in a bowl. Pour into a baking dish and level out.

Combine butter, flour, brown sugar, oats, and salt in a bowl. Rub between your fingers to create streusel topping. Sprinkle streusel evenly over fruit.

Bake in the preheated oven until crumble is lightly browned, about 1 hour.

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This dessert was my favorite recipe of thanksgiving. The buttery crust and rich gently spiced fruit filling was such a treat. It involved a time commitment. I roasted my fruit a day early, as the recipe indicated I could do, and enlisted help in creating the tart dough, as it also took a fair amount of time to make. But entirely worth it. Loved by all at the table. Will definitely make it again!

I've made this several times, with and without pears but always with quince and apple, and with the pastry as written and with puff pastry. It's always fantastic.

Was intrigued while reading the recipe. Discovered after making the dessert I am not a fan of quince. However I will most definitely make this again, just sans quince. I probably will just use apples because I did not think the pears added anything to the crostata. Roasting the fruit did add a wonderful texture and taste. A better apple pie! I will agree with others that the crust is good.

Baked it exactly as stated and I would say that the quince is essential, so wait for it to be in season and make the crostata then.

This was amazingly good even with my modifications. I couldn't find quince or quince paste, so I laid thin slices of guava paste over the brown sugar mixture and under the roasted fruit. I highly recommend roasting the fruit in a pyrex dish, instead of the baking sheet I normally use for roasting fruits and vegetables. And finally, make sure you put a large baking sheet under the tart pan for baking - there is overflow. All that being said, I felt (and looked) like a pro pastry chef when this got served. Delicious!

It was good with vanilla ice cream, but I have had better fruit filling.

This dessert is a winner! The crust was excellent, the filling was excellent, and the roasting of the fruit made the crostata that much more extraordinary. I substituted currant juice for the apple cider (didn't have any) and added a bit of apple brandy right before baking. I also added some dried cherries that had been soaked in kirsch right before baking. I would not recommend lining the baking pan with foil for the roasting. What a mess! Everything stuck to the foil and had to be peeled away. Also, I had a hard time finding the cloves after roasting - they were easily hidden among the fruit and dark sugar. I'll add a pinch of ground cloves to the mixture next time. I will also increase the amount of fruit ( 1/2 again as much) - it started out as a lot, but the roasting process substantially reduces the volume of the fruit. I'll definitely be making this dessert again!

First time I made this I couldn't get quince so I got some quince paste instead and mixed that in with the roasted fruit, and it was great. We just picked up some fresh quince, and I'm really excited to try it as intended!

It's been said many times before, but this recipe is really a winner. It's shown up on my Thanksgiving table for the past four years. The pastry crust is my go-to recipe for any pie. I like to increase the proportion of filling by about 50%.

OMG. this was amazing! I made it for Thanksgiving in addition to my exceptionally good pumpkin pie and there was hardly anything left of this crostata! I used orange juice instead of the lemon juice & apple cider and it was excellent. I also used Pillsbury's refrigerated crust which I rolled out to fit into my tart pan, and this was fine. I found that I needed to beat the brown sugar filling longer in my mixer for it to become smooth and spreadable. I made this a couple of days in advance & refrigerated it. When it was time to serve it I just put it in a warm oven and it was perfect. I will make this again because it was crazy good! Jonathan Waxman, you rock!

The drying of the fruits is labor intensive but the result is extraordinary. This is one of the finest crusts I have come across. I substituted rhubarb for quince (could not find) and it was excellent. I recently found quince and am looking forward to trying this following the recipe precisely. This is going to be one I save for very special occasions.

Terrific tasting and the least fuss of any tart I have ever made. My gang ate it all on our post thanksgiving (re)feast topped with some ice cream and leftover caramel sauce from the thanksgiving tart tatin. I liked the reduced fruit filling but am anxious to try it again with less fully cooked fruit to preserve the individual punch of each element.

This tart is genius. I had quince from the farmers' market and was looking for a way to use it I wasn't expecting this rustic yet elegant and insanely delicious result. I made it as written and it completely blew us all away.

Excellent.. and malleable. Granted, some consideration should be given to water and sugar content when choosing fruits for the filling but the pastry is solid and this can be considered an excellent vehicle for many things. I made a rendition that used apple, pineapple, raisin and a little vidalia onion that got raves. oh, also swapped out the cloves (hate em) for a bit of cardamom and baked it in a 9.5" round springform pan. I left out a little crust and filling as I saw fit, but still it was perfect after 43min at 375F. So yeah, malleable.. my kind of pastry.

Exactly as written this has become a family favorite even with one member who doesn't usually like cooked fruit. I've made it several times, sometimes with other pastry. It will serve at least 10. With ice cream probably 16.

This recipe is a masterpiece. I used granny smith apples instead of fuji, and a bit of apple juice instead of cider, but otherwise followed the recipe excatly. It's the best looking and tasting dessert I've ever made, maybe ever had.

This is a fabulous dessert - very unique in flavor. Could easily alter the fruits in the filling.

The quince is absolutely necessary, in my opinion. It adds both a firmer texture to the fruit mix, and a fragrant tartness that balances the sugar. Without it, its apple pie. When the recipe is followed exactly -- its a masterpiece!

Good. Agree with previous reviewer that it was a little too sweet. Will definitely cut back on the sugar next time. Also agree that quince was not necessary.

I served this warm at a dinner party with lite dulce de leche ice cream and everyone loved it. Next time I will use a more tart apple like granny smith, and reduce the sugar a bit. The accompanying story said this was "not too sweet" but I thought it was just a bit. The quince is not necessary if you can't find it, I used a little quince preserves, and that was fine. I used more apples and pears. I made a 1 1/2 recipe and baked it on a pizza pan to serve 12. Definitely serving this at Thanksgiving.

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