Quince Tart Tatin
Quince Tart Tatin
One 9-inch tart
Chef Charlie Palmer
Add the white wine, sugar, basil, peppercorns, orange zest, and cloves to a large enough pot to accommodate all of these ingredients and the quince. Bring the liquid to a simmer.
Peel the quince and add to the pot, placing a plate on top to keep them submerged. Poach the quince for 30 minutes, and then allow them to cool in their poaching liquid.
Remove the quince from their liquid, cut into sixths, remove the core, and set aside. Strain the poaching liquid and reserve.
Preheat oven to 400 degrees.
In a medium, oven-proof sauté pan (9 inch), add the sugar, mixed with just enough water to form a wet sand consistency, and then place over a medium fire. When the mixture has reached a caramel consistency and a deep golden color, remove from the heat and whisk in the butter. Carefully lay the slices of quince into the caramel, slightly overlapping each one so that the bottom of the pan is no longer visible.
Place the puff pastry over the quince and then set the entire pan in the oven. After approximately 10 minutes, the puff pastry will have puffed and become slightly golden around the edges. Reduce the temperature of the oven to 300 degrees and cook for an additional 15-18 minutes, or until the puff pastry is well colored and cooked through.
Remove the tart from the oven and let sit for at least 5 minutes, or until ready to serve. If the tart is prepared well in advance of serving, warm the bottom over low heat and then place in a low oven to reheat before turning out.
Place an inverted plate atop the tart and carefully but quickly flip the entire pan over to turn out the tart onto the plate. Cut into wedges and serve with your favorite ice cream.