Why not follow this French quince dessert recipe to make a gorgeous quince tarte Tatin? It 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!
Follow my step-by-step photographed explanations, expert tips, and tricks to help you succeed with this incredibly yummy and delicious recipe.
I remember wondering what to make with quinces when I got them from one of my husband's co-workers a few years ago.
I found out that those fall fruit looked like apples or pears, but the flesh and core were really tough.
I first made French quince tarte Tatin (Tarte Tatin aux coings in French) in 2019.
Each fall, I make this quince dessert, improving the recipe. It seems it has become a traditional seasonal treat in our family.
What is tarte Tatin?
Tarte Tatin (sometimes spelled tart Tatin) is a classic French upside-down pastry made with caramelized apples.
There is an exciting story of how Classic Apple Tarte Tatin was born.
The dessert resulted from a cooking mishap where one of the 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, cabbage, etc.
Tarte Tatin pan
The proper tarte Tatin pan is a costly 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.
You can easily use a simple 9-inch/23 pie pan, a tart pan with a removable bottom, or even cast iron.
Why you should try this recipe
- This quince tart recipe is easy to make.
- It 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 making the quince tart within an hour.
Ingredients
Get a quick overview of the necessary ingredients. For precise measurements and instructions, refer to the recipe card below. Also, discover the essential baking tools I rely on for daily baking.
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 the fully ripened fruit which is yellow to golden and is free of any bruises, wrinkling, or other signs of damage.
Lemon juice: use an organic, untreated lemon and citrus juicer to make homemade lemon juice.
Brown sugar: use either golden brown or dark brown sugar.
Honey: try to use flower honey such as clover or acacia honey 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 that are the most flavorful.
Sugar: use regular granulated white sugar or caster sugar.
Butter: the recipe calls for unsalted butter. Please, do not substitute it for margarine.
How to make quince tarte Tatin
To poach quinces, peel fruit with a vegetable peeler, remove the quince core and cut in quarters.
In a large saucepan, heat water, brown sugar, honey, vanilla, whole star anise, and lemon juice over medium-high heat.
Lower the heat to simmer and add quince slices to the liquid (photo 1).
Cover the pan with a parchment paper circle 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 cooked quince, 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 over moderate heat until sugar melts into the sugar syrup and starts caramelizing. Watch for the deep amber color of caramel.
Add butter and let cook until melted, occasionally stirring with a wooden spoon (photo 3).
Remove the pan from the heat and arrange poached quince wedges in the bottom of the pan over the caramel.
Pack them in a nice pattern - concentric circles - with the cut sides facing up 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 the oven to 355 degrees F/180 degrees C. Let a sheet of puff pastry thaw at room temperature. Roll dough with a rolling pin on a work surface.
Cut a circle of pasty equal to the pan size you are using. Freeze the excess dough to use next time.
Gather dough, place it over quinces, and tuck edges of the dough (photo 5).
Then place skillet in the center of the oven and 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 rimmed serving dish to catch extra syrup, using oven mitts (photo 8).
Recipe variations
This recipe brings three quince desserts: quince tarte Tatin, quince puree, and quince jelly.
To make quince purée, poach more quinces than this recipe requires and process fruit, using a food processor and/or an immersion blender 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. Enjoy this quince filling with French crepes or a slice of bleu cheese.
Storage
Tarte Tatin is best eaten on the same day it is made. 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.
Once baked, the tarte Tatin can be stored at room temperature for up to 24 hours and not in the fridge.
It is not recommended to freeze baked tarte Tatin or its leftovers since it will affect texture and taste.
You can freeze the unbaked assembled tart (with the raw dough placed on it) for up to one to two weeks. First, cover it tightly with plastic wrap, then foil, and freeze.
To bake, thaw it in the fridge overnight and bake as directed in the recipe.
Expert tips
- Watch out for the 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 for up to one week.
- Do not burn the caramel: once it gets deep amber color, 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 baking dish 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 the edges. Then invert the pan onto a serving plate.
Frequently asked question
The best way is to assemble the tart (with the raw pastry on top), wrap it in plastic, and refrigerate it overnight. Then, the next day, bake and serve.
Serve quince tarte Tatin warm with vanilla creme Anglaise, a dollop of Chantilly cream or whipped cream, a scoop of vanilla ice cream, or cream Fraiche.
Love tarts and pies? Try these next!
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Recipe card
Quince Tarte Tatin Recipe
Why not follow this quince dessert recipe to make a gorgeous quince tarte Tatin? It marries golden, buttery puff pastry and seasonal quinces in a delicious family treat. Serve the tarte Tatin with a scoop of ice cream and watch it disappear!
- Total Time: 60 minutes
- Yield: 8 1x
- Category: Tarts
- Method: Baking
- Cuisine: French
Ingredients
- 1 puff pastry dough
- 6 - 8 large quinces
For poached quinces:
- 6 ⅓ cups (1.5 liters) water
- 1 tablespoon lemon juice
- 1 cup (200 g) brown sugar
- ⅓ cup (75 ml) honey
- 2 whole star anise
- 1 vanilla bean (split lengthwise)
For the caramel:
- ½ cup (112 g) granulated sugar
- 2.8 oz. (80 g) butter
- 1 tablespoon lemon juice
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
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 parchment paper circle with a small hole cut in the center and place it on top. Simmer quince quarters (do not boil) for two hours, maybe longer, 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 the 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 a 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 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 and prick it with a fork. Then 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.
Notes
- Watch out for the 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 for up to one week.
- Do not burn the caramel: once it gets deep amber color, 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 tarte Tatin from the edges. Then invert the pan onto a plate.
Nutrition
- Serving Size: 1 slice
- Calories: 419
- Sugar: 49.9 g
- Sodium: 147 mg
- Fat: 15.7 g
- Saturated Fat: 8 g
- Carbohydrates: 72.5 g
- Fiber: 2.2 g
- Protein: 2.4 g
- Cholesterol: 22 mg
Keywords: quince tarte Tatin, tarte Tatin, tarte Tatin recipe, quince dessert, quince pastry
Follow my step-by-step photographed explanations, expert tips, and tricks to help you succeed with this incredibly yummy and delicious recipe.
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. All posted pictures are mine.
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!
Otilia Ionita says
I made it few times already. It is easy and delicious. Go for it. You can impress any audience.
★★★★★
Irina says
Thank you, Otilia. The only thing I regret that this dessert is the fall one...
Melinda Fewless says
I've always wanted to make this, and it did not disappoint!
★★★★★
Irina says
I am so glad you loved it, Melinda! Thanks for letting me know.
Cathleen says
Wow, this looks amazing! And I almost have all of the ingredients. Bookmarked for later, thank you so much for the recipe!!
★★★★★
Irina says
You are very welcome, Cathleen. Happy baking and enjoy it!
Vicky says
You had me at the buttery puff pastry. This looks absolutely lovely!
★★★★★
Irina says
Thanks, Vicky! Please, enjoy the recipe.
Caitlyn Erhardt says
WOW! The quinces look perfect, and I like how this recipe is somewhat fancy yet simple.
★★★★★
Irina says
Thank you for your comment, Caitlyn!
Alison says
This tarte Tatin is super buttery and sweet with a caramel sauce. My family loved it!
★★★★★
Irina says
Alison, it is a pleasure to hear that your family loved the tart! Thanks for letting me know.
Tamu says
Hello Irina, thanks for the great recipe. It's so easy to make, and with vanilla ice-cream, it is heavenly delicious!
★★★★★
Irina says
You are very welcome, Tamu. I am happy to hear that you loved the recipe. 🙂
James Michael Houdaille says
This is an awesome dessert!!!! In a traditional Latin way, I serve it with hard cheeses...Manchado...Maasdam and a strong blue... It is a slow simmering stage....and if you have a glass top range...AVOID SPILLS! It is heck to clean up the sugary mess.... but it is simply delicious... I don't make mine sweet, so it is slightly tart with a strong caramel under taste and the perfumed quince...like a pear..grainy and rich.
★★★★★
Irina says
Thanks, James, for your comment. I am happy you loved the recipe. I appreciate you came back to share your experience!!