KACHEN #21 (Winter 2019) English edition

QUINCE TARTE TATIN
Serves 6-8 25 minutes 25-30 minutes
› 100 g butter
› 250 g castor sugar
› 1.5 kg quince preserve, cut into quarters
› 400 g puff pastry
› 100 g mascarpone
1 Preheat the oven. Place the butter and sugar in a deep
frying pan (25 cm) with an ovenproof handle. Heat the
butter and sugar until the sugar has melted.
2 Arrange the quince quarters close together in the
frying pan and try to close up all the gaps. Remember, you
are going to invert the tart, so the quinces must be neatly
packed.
3 Roll out the puff pastry on a floured surface and cut it
into a round slightly larger than the frying pan. Place the
pastry on top of the quinces and tuck it in lightly around
the edges.
4 Place in the oven and bake for about 25–30 minutes at
180°C or until the pastry is golden brown. Remove from
the oven and leave to rest for 5 minutes before turning
the tart out onto a plate. If any of the quinces stick to the
frying pan, you can just loosen them and press them into
the top of the tart. Serve with mascarpone.
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KACHEN No.21 | WINTER 19