Quince Tarte Tatin Recipe

Quick Summary: Quince tarte Tatin is a French upside-down tart of quinces slowly poached in a spiced honey-vanilla syrup, caramelized in butter and sugar, then baked under a puff pastry lid and flipped over to serve. Poaching softens the hard, tart fruit and turns it a deep rose color, giving this tart its signature flavor. Serve warm with cream or vanilla ice cream.

What is tarte Tatin?

Tarte Tatin (sometimes spelled tart Tatin) is a classic French upside-down pastry, traditionally made with caramelized apples baked under a pastry crust, then flipped over to serve.

The dessert was born by accident: as the story of Classic Apple Tarte Tatin goes, one of the Tatin sisters dropped a tart and served it anyway, upside down, and a French icon was born.

Today, bakers make tarte Tatin with all sorts of fruit, such as pears, quinces, plums, peaches, and pineapple, and even with savory vegetables like onion, artichoke, tomato, and cabbage. This version swaps apples for quinces, whose firm flesh and floral aroma make it a natural fit for the slow caramelization for which tarte Tatin is known.

Tarte Tatin pan

The traditional tool is a dedicated tarte Tatin pan, and the classic is the costly copper mold made by the French company Matfer Bourgeat. More affordable options work just as well, such as an authentic tarte tatin pan or a simpler one.

Both give even heat distribution and good heat retention, and some have inverted handles that make flipping the tart easier.

If you do not have a special pan, do not worry. A simple 9-inch (23 cm) pie pan, a tart pan with a removable bottom, or a cast-iron skillet works well too.

Why you'll love this recipe

1. This quince tart recipe is easy to make.
2. It is the best way to use seasonal fruit that is hard to eat on its own.
3. Adding spices to the poaching liquid adds great flavor to quinces.
4. Using store-bought puff pastry and poaching the quinces in advance allows you to make the quince tart within an hour.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Puff pastry dough: use a store-bought butter-based puff pastry. If you are not a fan of puff pastry, replace it with your favorite pie crust, such as shortcrust pastry.

• Quinces: the recipe calls for large quinces. Choose fully ripened fruit that is yellow to golden and is free of any bruises, wrinkling, or other signs of damage.

• Lemon juice: use an organic, untreated lemon and a citrus juicer to make homemade lemon juice.

• Brown sugar: use either golden brown or dark brown sugar.

• Honey: try using flower honey, such as clover or acacia, and avoid intensely flavored coffee, eucalyptus, or lavender honey. You still want to keep the delicate, fruity aroma of quinces.

• Star anise: use whole star anise in the recipe.

• Vanilla bean: use the best-quality wholesale Madagascar vanilla beans for the most flavorful results.

• Sugar: use regular granulated white sugar or caster sugar.

• Butter: the recipe calls for unsalted butter. Do not substitute it for margarine.

Equipment

• A tarte Tatin pan or a 9-inch (23 cm) pie pan, tart pan, or cast-iron skillet
• A large saucepan for poaching the quinces
• A vegetable peeler and a knife to prep the fruit
• Parchment paper to cover the quinces while they poach
• A colander or slotted spoon for draining
• A wooden spoon for the caramel
• A rolling pin to roll out the puff pastry
• Oven mitts for flipping the hot pan safely

How to make quince tarte Tatin

Step 1. To poach quinces, peel the fruit with a vegetable peeler, remove the core, and cut into quarters.

Step 2. In a large saucepan, heat water, brown sugar, honey, vanilla, whole star anise, and lemon juice over medium-high heat. 

Step 3. Lower the heat to a simmer, then add the quince slices to the liquid (photo 1).

Step 4. Cover the pan with a parchment paper circle with a small hole cut in the center, and place it on top.

Step 5. Simmer quince quarters (do not boil) for 2 hours, maybe longer.

Step 6. To test the cooked quince, insert the tip of a knife: it must come in and out easily.

Step 7. Remove from heat, drain quinces in a colander or transfer them from the syrup with a slotted spoon, and let cool (photo 2).

Step 8. To make the caramel, place the sugar and lemon juice in a tarte Tatin pan or a 9-inch (23 cm) pie pan.

Step 9. Cook over moderate heat until the sugar melts into a syrup and starts caramelizing. Watch for the deep amber color of caramel.

Step 10. Add butter and cook until melted, stirring occasionally with a wooden spoon (photo 3).

Step 11. Remove the pan from the heat and arrange poached quince wedges in the bottom of the pan over the caramel.

Step 12. Pack them in a nice pattern, concentric circles, with the cut sides facing up as tightly as possible (photo 4).

Step 13. Bring the pan over medium heat and cook for about 7 minutes to caramelize the fruit. Remove from the heat and let cool.

Step 14. Preheat the oven to 355°F (180°C). Let a sheet of puff pastry thaw at room temperature. Roll the dough with a rolling pin on a work surface.

Step 15. Cut a circle of pastry the same size as the pan you are using. Freeze the excess dough to use next time.

Step 16. Gather the dough, place it over the quinces, and tuck the edges (photo 5).

Step 17. Then place the skillet in the center of the oven and bake for about 25 minutes (photo 6).

Step 18. After baking, allow the dessert to rest for about 5 minutes (photo 7).

Step 19. Then invert the pan onto a rimmed serving dish to catch extra syrup, using oven mitts (photo 8).

Expert tips

1. Watch for the quinces to be ready while poaching the fruit. The required time is about 2 hours, sometimes longer; so, test the fruit for readiness from time to time while cooking.
2. Store poached quinces in the fridge in an airtight container, submerged in the syrup for up to one week.
3. Do not burn the caramel: once it gets a deep amber color, add butter.
4. Use a store-bought butter-based puff pastry. If you are not a fan of puff pastry, replace it with your favorite pie crust.
5. Prick the puff pastry with a fork before covering the quinces. This step is optional, but it allows steam to escape during baking.
6. Do not let the baked quince tarte Tatin sit in the baking dish for more than 5 minutes: the dessert will stick to the pan. If it happens, place the pan over low heat and stir gently to lift the dessert from the edges. Then invert the pan onto a serving plate.

Recipe variations

One batch of poached quinces can turn into three different treats, so it is worth poaching a little extra:

• Quince tarte Tatin: the main recipe, with caramelized poached quinces baked under a puff pastry lid.
• Quince purée: poach extra quinces and blend them in a food processor or with an immersion blender. Enjoy it on its own or use it in coconut macaroons in place of applesauce.
• Quince jelly: reduce the poaching syrup over medium heat until thick. Serve this quince filling with French crepes or a slice of blue cheese.

Storing & freezing

Tarte Tatin is best eaten the same day it is made. Once baked, keep it at room temperature for up to 24 hours rather than refrigerating it. For a picnic, transport it in the pan, reheat over a barbecue or fire, then turn it out and serve warm.

Avoid freezing the baked tart, as it dulls the texture and flavor. You can, however, freeze the unbaked assembled tart with the raw pastry on top for up to two weeks: wrap it tightly in plastic wrap, then foil. To bake, thaw it in the fridge overnight and bake as directed.

Recipe FAQ

What is quince tarte Tatin?
It is a French upside-down tart made with quinces instead of the traditional apples. The fruit is poached until tender, caramelized in butter and sugar, baked under a puff pastry lid, and flipped over to serve.

Do you have to poach quince before making tarte Tatin?
Yes. Raw quince is hard and astringent, so poaching is essential. Simmering the fruit in a spiced syrup for about two hours softens it and develops its rose color and floral flavor.

Can you make tarte Tatin in advance?
The best way is to assemble the tart with the raw pastry on top, wrap it in plastic, and refrigerate it overnight. The next day, bake and serve.

How do you serve quince tarte Tatin?
Serve it warm with vanilla crème anglaise, a dollop of Chantilly or whipped cream, a scoop of vanilla ice cream, or crème fraîche.

Can I use a different fruit or crust?
Yes. Tarte Tatin can be made with pears, apples, plums, peaches, or pineapple. You can also swap the puff pastry for your favorite pie crust, such as shortcrust pastry.

How many calories are in quince tarte Tatin?
One serving of this quince tarte Tatin has about 419 calories.

Love tarts and pies? Try these next!

• Apple Tarte Tatin
• French Strawberry Tart
• Cherry Crumb Pie
• French Lemon Cream Tart

Browse all the Pies and Tart Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on October 06, 2019. It has been revised to include improved content and photos.