This gorgeous French dessert – Quince Tarte Tatin – marries golden, buttery puff pastry and seasonal quinces in a delicious family treat. Serve Tarte tatin with a scoop of ice-cream and watch it disappear. Easy recipe, heavenly dessert!
I remember how I was wondering about what to make with quinces when I got them from one of my husband’s co-worker three years ago. I found out that quinces looked like apples or pears, but the flesh and core were really tough.
It was three years ago when I first made Quince Tarte Tatin. Each fall I make this dessert, improving the recipe. It seems it has become a traditional seasonal dessert in our family.
What is Tarte Tatin?
Tarte Tatin is a classic French upside-down pastry made with caramelized apples. There is an interesting story of how Classic Apple Tarte Tatin was born.
The dessert was the result of a cooking mishap where one of sisters with the last name Tatin dropped a tart, but served it anyways, in its overturned state.
Nowadays, Tarte Tatin is made with other fruit such as pears, quinces, plums, peaches, pineapple, or even vegetables, such as onion, artichoke, tomato, and even cabbage.
What Pan to Use to Make Tarte Tatin?
The proper Tart Tatin mold is a very expensive tarte tatin copper mold * made by the French company Matfer Bourgeat. Less expensive options are an authentic tarte tatin pan * or even the simpler version of the tarte tatin pan *. They both provide the best heat distribution and excellent heat retention. The former one has inverted handles for easy flipping. I personally use a pie pan * 9-inch/23 in diameter, which works great.
Why This Easy Quince Tarte Tatin Recipe Works
- This Quince Tarte Tatin is the best way to use seasonal fruit which is hard to eat on its own.
- Adding spices to a poaching liquid brings great flavors to quinces.
- Using a store bought puff pastry and quinces poached in advance allows to make the dessert within an hour.
- One recipe brings three sweet treats: Quince Tarte Tatin, Quince puree and Quince jelly. To make Quince Puree, poach more quinces that this recipe requires and process fruit, using a food processor to make the quince puree. Enjoy the puree on its own or make Coconut Macaroons, replacing applesauce with Quince puree. To make Quince jelly, reduce the poaching syrup over medium heat until it is thick and enjoy with Crepes or a slice of bleu cheese.
How to Make Quince Tarte Tatin – Step by Step
To poach quinces, peel fruit with a vegetable peeler *, remove the quince core and cut in quarters. In a saucepan, heat water, brown sugar, honey, vanilla, whole star anise * and lemon juice. Add quince quarters into the simmering liquid (photo 1).
Cover the pan with a circle of parchment paper * with a small hole cut in the center and place it on top. Simmer quince quarters (do not boil) for two hours, maybe longer. To test the fruit, insert the tip of a knife: it must come in and out easily. Remove from heat, drain quinces with a colander * or remove them from the syrup with a slotted spoon * and let cool (photo 2).
To make the caramel, place sugar with lemon juice in a tarte tatin pan * or a pie pan * 9-inch/23 cm in diameter. Cook until sugar melts and starts caramelizing. Add butter and let cook until melted, stirring occasionally (photo 3).
Remove the pan from the heat and arrange poached quinces over the caramel in spiral with the cut sides facing up, packing them as tight as possible (photo 4). Bring the pan over medium heat and cook for about 7 minutes to caramelize the fruit. Remove from the heat and let cool.
Preheat oven to 355 F/180 C. Roll the dough with a rolling pin * and cut a circle of the pan size you are using. Place the puff pastry over quinces (photo 5). Bake for about 25 minutes (photo 6).
After baking, allow the dessert to rest for about 5 minutes (photo 7), then invert the pan onto a serving plate, using oven mitts (photo 8). Serve Quince Tarte Tatin warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Important Tips to Make Quince Tarte Tatin
- Watch out for readiness of quinces while poaching the fruit. The required time is about 2 hours, sometimes longer; so, test fruit for readiness from time to time while cooking.
- Store poached quinces in the fridge in an airtight container, submerged in the syrup up to one week.
- Do not burn the caramel: once it turns golden brown, add butter.
- Use a store bought butter-based puff pastry. If you are not a fan of puff pastry, replace it with your favorite pie crust.
- Prick the puff pastry with a fork before covering quinces. This step is optional here, but it allows the steam to escape during baking.
- Do not let the baked Quince Tarte Tatin stay in the pan longer than 5 minutes: the dessert will stick to the pan. If it happens, place the pan over low heat, stirring gently to remove the dessert from edges. Then invert the pan onto a plate.
- If you are picnicking, leave and transport Tarte Tatin in the pan. Reheat the pan on the barbecue or fire, then turn out and serve warm.
- Ideally, Tarte Tatin should be eaten on the same same day it is made.
More Delicious Tart Recipe You’ll Love
- Classic Apple Tarte Tatin
- Mini Apple Tarte Tatin Recipe
- Easy French Apple Tart With A Modern Twist
- Browse all the Tart Recipes
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Print
Easy Quince Tarte Tatin Recipe
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Total Time: 60 minutes
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Yield: 8 1x
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Category: Tarts
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Cuisine: French
Description
This gorgeous French dessert – Quince Tarte Tatin – marries golden puff pastry and seasonal quinces in a delicious family treat. Serve Tarte Tatin with a scoop of ice-cream and watch it disappear. Easy recipe, heavenly dessert!
Ingredients
- 1 puff pastry dough
- 6 – 8 large quinces
- For poached quinces:
- 1.5 l water
- 1 tbsp lemon juice
- 200 g brown sugar
- 75 ml honey
- 2 star anise
- 1 vanilla bean (split lengthwise)
- For the caramel:
- 110 g caster sugar
- 80 g butter
- 1 tbsp lemon juice
Instructions
- To poach quinces, peel fruit with a vegetable peeler *, remove a quince core and cut in quarters. In a saucepan, heat water, brown sugar, honey, vanilla, whole star anise * and lemon juice. Add quince quarters into the simmering liquid. Cover the pan with a circle of parchment paper * with a small hole cut in the center and place it on top. Simmer quince quarters (do not boil) for two hours, maybe loner, until quinces are rosy in color. To test the fruit, insert the tip of a knife: it must come in and out easily. Remove from heat, drain quinces with a colander * or remove them from the syrup with a slotted spoon * and let cool.
- To make the caramel, place sugar with lemon juice in a tarte tatin pan * or a pie pan * 9-inch/23 cm in diameter. Cook until sugar melts and starts caramelizing. Add butter and let cook until melted, stirring occasionally. Remove from the heat and arrange poached quinces over the caramel in spiral with the cut sides facing up, packing them as tight as possible. Bring the pan over medium heat and cook for 10 to 12 minutes to caramelize fruit. Remove from the heat and let cool.
- Preheat oven to 355 F/180 C. Roll the dough with a rolling pin * and cut a circle of the pan size you are using. Place the puff pastry over quinces and prick it with a fork. Bake for about 25 minutes.
- After baking, allow the dessert to rest for about 5 minutes, then invert the pan onto a serving plate, using oven mitts. Serve Quince Tarte Tatin warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Watch out for readiness of quinces while poaching the fruit. The required time is about 2 hours, sometimes longer; so, test fruit for readiness from time to time while cooking.
- Store poached quinces in the fridge in an airtight container, submerged in the syrup up to one week.
- Do not burn the caramel: once it turns golden brown, add butter.
- Use a store bought butter-based puff pastry. If you are not a fan of puff pastry, replace it with your favorite pie crust.
- Prick the puff pastry with a fork before covering quinces. This step is optional here, but it allows the steam to escape during baking.
- Do not let the baked Quince Tarte Tatin stay in the pan longer than 5 minutes: the dessert will stick to the pan. If it happens, place the pan over low heat, stirring gently to remove the dessert from edges. Then invert the pan onto a plate.
- If you are picnicking, leave and transport Tarte Tatin in the pan. Reheat the pan on the barbecue or fire, then turn out and serve warm.
- Ideally, Tarte Tatin should be eaten on the same same day it is made.
Brian Jones says
I’ve only ever used quinces to make jam before I tried this recipe, I’m definitely going to use the more now though. This was delicious!
★★★★★
Irina | Baking Like a Chef says
Brian, I happy to hear that you liked the recipe. Thanks.
kim says
Wow! This turned out absolutely wonderful. My whole family enjoyed and I’ll be making it again and again!
★★★★★
Angela says
What an incredibly delicious and gorgeous recipe! I appreciate the step-by-step instructions. Will be making again for the holidays. Thanks so much for sharing 🙂
★★★★★
Irina | Baking Like a Chef says
Thanks you Angela! Happy baking and enjoy!
Kelly Anthony says
This will make the most perfect dessert this fall when I host a supper club. It is sure to be a crowd-pleaser.
★★★★★
Irina | Baking Like a Chef says
Kelly, you might need to double the recipe!:) This Quince Tarte Tatin is so GOOD!
Beth says
What a beautiful cake with a serendipitous beginning! Delish!
★★★★★
Irina | Baking Like a Chef says
Thank you Beth! Three years ago I knew nothing about quinces. Today I am an expert at making Quince Tarte Tatin:)
georgie says
This sounds beautiful. I love quinces but I’ve never cooked with them before, what a lovely idea for a tart!
★★★★★
Irina | Baking Like a Chef says
Thank you Georgie. You should definitely try the recipe! You will love it!
Farah says
One of my favorite things in the world is quince jam, so I’m certain I’d love a quince tart tatin. Can’t wait to try this!
★★★★★
Irina | Baking Like a Chef says
Farah, happy baking and enjoy!
Veena Azmanov says
This is surely delicious and mouth melting. Awesome combinations too.
★★★★★
Irina | Baking Like a Chef says
Thank you so much Veena!:)
Corina Blum says
I’ve never cooked with quinces before but I love tarte tatin and this recipe would definitely be a hit in our house!
★★★★★
Irina | Baking Like a Chef says
I hope you and your family will love this Quince Tarte Tatin. It is easy and delicious!
Jessica Formicola says
I made this tarte for dessert last night and it was incredible! Thanks so much for sharing the recipe!
★★★★★
Irina | Baking Like a Chef says
Jessica, thank you so much for letting me know that you loved the dessert!:)
Leslie says
I’ve only ever had quince paste before, but I love that, so I can’t wait to give this a try. What a great change of pace from typical fruit and berry tarts.
★★★★★
Irina | Baking Like a Chef says
Leslie, this Quince Tarte Tatin is worth discovering! YUMMY!
Anita says
I’ve tried many tarte tatin before, but somehow never gotten to try a quince version. Thanks for sharing this lovely recipe. 🙂
★★★★★
Irina | Baking Like a Chef says
Anita, I plan to make other sweet and savory tarte tatin recipes. Please, stay tuned.:)
Tisha says
This tarte looks incredible! Something the whole family will love!
★★★★★
Irina | Baking Like a Chef says
Tisha, just make this Quince Tarte Tatin one day! You will love it!:)
Andrea Metlika says
This is gorgeous and the flavors sound amazing! I can’t wait to taste this.
★★★★★
Irina says
Thank you Andrea! Happy baking and enjoy!