Poached Quince Tarte Tatin
Quince might look ancient and uninviting with their tough, fuzzy skins, but once cooked, they turn into something truly special. Their flesh softens, blushes pink, and develops a beautiful aroma that works perfectly in desserts. This poached quince tarte Tatin is a simple, elegant way to showcase the fruit, with tender caramelised quince sitting atop buttery puff pastry. It’s a stunning autumn dessert that’s easier to make than it looks.
I adore using them in baking recipes and included three in my second cookbook ‘sweet’, under the fruit chapter. This poached quince tarte tatin is one of those recipes. Quince is also in season now, so I am sharing this super-easy recipe.
Poached quinces work beautifully in a tarte tatin, and this version is not too sweet. I’ve reduced the delicious pink poaching liquid to a syrup and incorporated it into the recipe because I hate to waste such an important flavour component of a dish. The vanilla and star anise elevate the flavour to another level. This dessert is fabulous served with whipped Chantilly cream (cream and vanilla) or vanilla ice cream.
FAQs for Poached Quince Tarte Tatin
Do I need to peel quince before cooking?
Yes. The skin is thick and tough, so peel and core the fruit before poaching.
How long should I poach quince?
It depends on the size and ripeness of the fruit, but usually between 40 minutes and 1 hour until soft and rosy in colour.
Can I make the quince ahead of time?
Yes. You can poach the quince up to three days in advance. Keep them in their syrup in the fridge until ready to use.
What pastry works best for a tarte Tatin?
Good-quality all-butter puff pastry gives the best result, with crisp layers that contrast beautifully with the soft fruit and caramel.
Can I use apples or pears instead of quince?
Yes. Apples and pears work well with the same caramel base, though they won’t have the same colour or floral aroma as quince.
How do I know when the tarte Tatin is ready?
The pastry should be golden and crisp, and the caramel bubbling around the edges.
How do I serve poached quince tarte Tatin?
Serve it warm with a dollop of whipped cream, mascarpone, or vanilla ice cream.
How do I store leftovers?
Keep in the fridge for up to 3 days. Reheat gently in a low oven until warmed through before serving.
Recipe – serves 8
Poached quince tart tartin recipe
Ingredients
- 160 grams granulated white sugar
- 1 vanilla bean spilt lengthways
- 4 star anise
- 750 ml water
- 3 large quinces peeled, cored and cut into thinnish wedges (total cut weight ± 700 g)
- 30 gras butter
- 250 grams sheet all-butter puff pastry
- whipped cream for serving
Instructions
- Bring the sugar, vanilla bean, star anise and water to the boil in a large saucepan. Add the quinces and gently poach for about 10 minutes until the fruit is just cooked but still firm. Strain, reserving the liquid, and leave the fruit to cool. (This can be made in advance.)
- Pour the reserved poaching liquid into a pot and simmer over a low heat until the liquid has reduced by about two-thirds to become syrupy. There should be slightly less than a cup of syrup.
- When you are ready to make the tartin, preheat the oven to 180 °C 350 F
- Melt the butter in a 24-cm round but straight-sided, ovenproof frying pan. Just as it’s starting to bubble, place the split vanilla bean on the bottom and neatly layer the poached quince slices in the pan. There should be enough to create a partial second layer. Pour half the syrup over and allow this to bubble over a medium heat for 5–7 minutes. Keep the remaining syrup for serving.
- Place the sheet of puff pastry over the fruit, gently pulling the sides to cover the circle of the pan, and tuck in the corners slightly. Bake for 30–35 minutes until golden-brown.
- Leave to cool briefly, then invert the tartin carefully onto a large serving plate. Serve with whipped cream and the reserved syrup on the side.
Notes
Storage instructions
- Cool the tarte Tatin completely before storing.
- Keep covered in the fridge for up to 3 days.
- To serve warm, reheat in a 160°C (fan) oven for about 10–15 minutes until the pastry is crisp and the fruit is heated through.
- Avoid microwaving, as it can make the pastry soggy.
- Leftover slices can also be enjoyed at room temperature.
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Lovely recipe… but it’s so hard finding quince here in Vegas that I’d like to do be able to order a good bit and freeze the extra fruit for later use. I know how to prep most fruits for the freezer, but do quince freeze well, do you know?
So pretty, Sam!
Hi Bogdan, I have never frozen a quince before but its closest to a pear.