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Quince Tarte Tatin Recipe

A slice of French quince tarte Tatin with the rest of the dessert in the background.
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5 from 22 reviews

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!


  • 1 puff pastry dough
  • 6 - 8 large quinces

For poached quinces:

  • 6 1/3 cups (1.5 liters) water
  • 1 tablespoon lemon juice
  • 1 cup (200 g) brown sugar
  • 1/3 cup (75 ml) honey
  • 2 whole star anise
  • 1 vanilla bean (split lengthwise)

For the caramel:

  • 1/2 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.


  1. 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.
  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. 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.
  3. 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.
  4. After baking, allow the dessert to rest for about 5 minutes, then invert the pan onto a serving plate, using oven mitts


  1. 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.
  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 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 quinces. This step is optional here, but it allows the steam to escape during baking. 
  6. 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.





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