Easy Quince Tart
Quince are a new treat that we have recently discovered and next year we are going to plant a quince tree in our garden.
Serving Size: 4
Yield: 1 tart
- 4 sheets frozen vegan puff pastry, thawed
- 3 quinces, peeled and sliced in thick slices
- 3/4 cup water
- 2 cups sugar
- 1 vanilla bean, seeds scraped
- pinch cinnamon
- Place the sugar, water, vanilla seeds and cinnamon in a medium sauce pan.
- Bring the liquid to a gentle boil, stirring to mix.
- Peel the quinces and cut in medium thick slices.
- Place the quince pieces in the syrup mixture and poach on a medium simmer until soft.
- When the quince has become soft, remove from the sauce pan with a slotted spoon and place in a bowl.
- Cook the poaching liquid until it is reduce to about 1/3 cup and is very thick. Remove from the heat.
- Preheat the oven to 425 F or whatever the instructions say on the package of puff pastry.
- Spray the tart form with cooking oil.
- Thaw 4 slices of puff pastry or enough to cover the tart form.
- Lightly flour your work surface, lay the puff pastry sheets slightly overlapping one another and using a rolling pin, roll them to make a 1 large pastry dough to fit the tart form.
- Lay the pastry in the tart form.
- Prick the bottom of the pastry dough with a fork in many random areas.
- Pour the poaching syrup into the bottom of the pastry.
- Place the poached quince pieces in the form and place in the oven to bake for 18 minutes or until the crust is lightly golden brown.
- When the tart is done, remove from the oven and allow to cool for about 20 minutes in order to set the liquid.
- Serve warm or at room temperature.
- This tastes lovely with a cup of good coffee.