Go out of the box with quince fruit in your tarte tatin, the intoxicating smell alone is worth the switch!
ingredients
directions
Preheat oven to 375 degrees F.
Combine the pastry dry ingredients in a food processor. Pulse to mix.
Add the cold butter and pulse several times until mixture resembles course meal.
Add the cold water and pulse a few times just until mixture comes together.
Turn out onto counter and form into a disc.
Cover with plastic wrap and chill for 30 minutes.
Combine the butter and sugar in a 10 inch diameter cast iron or heavy bottomed pan with short sides.
Heat until sugar turns a golden amber colour about 5 to 7 minutes.
Swirl pan to combine butter. Remove pan from the heat.
In the pan arrange quince quarters in a circular pattern with each quarter snugly touching the other.
Place a final quarter in the middle of pan to cover bottom evenly.
Over medium high heat cook quince, covered, for 15 minutes.
Remove cover and continue to cook for about 15 more minutes or until quince is soft and sugar below is dark brown. Remove from heat.
On a lightly floured surface roll dough into a circular shape about ¼ inch thick.
Diameter should be at least 1 inch larger than the pan with the quince.
Place circle of dough over surface of quince and tuck edges underneath quince to neatly cover.
Bake for 17 to 20 minutes or until pastry is golden.
Remove from oven and let stand 15 minutes before serving.
Flip quince tarte onto a serving plate or wooden board. Serve warm with whipped cream.