Alida was given a box of quinces by a restaurateur friend who had received some quinces from an aunt’s farm. She just wanted to make this Tarte Tatin. Quince is the most sublime fruit when cooked soft and luscious and pink. And this is a true partner to the richly flavoured aromatic Groot Constantia Grand Constance.
Quince Tarte Tatin with Chantilly cream
Preparation time 30 minutes
Cooking time 1 hour 30 minutes
Total time 2 hours
10 quinces, peeled, cored and halved
2 litres water
juice of 1 lemon
1 vanilla pod, split lengthwise
1 star anise
for the tarte tatin
1¾ cup poaching liquid
1 sheet puff pastry
for the Chantilly cream
50g caster sugar
1 vanilla pod, split lengthwise and seeds removed
To poach the quince, combine all the ingredients for the syrup in a large pot and allow to come to a simmer.
When the sugar has dissolved, drop in the quince and cover with a piece of baking paper before placing the lid on the pot.
Allow to the quince to poach for 45 minutes – 1 hour until tender.
Allow to cool in the syrup and keep in the fridge for up to 1 week.
To make the tarte tatin, pre-heat the oven to 180°c.
In a large, oven-proof pan, heat the poaching liquid and allow to reduce slightly.
Place the quince into the pan and top with the puff pastry, tucking the pastry in to encase the fruit.
Place the tarte tatin in the oven and allow to bake for 25-30 minutes or until the pastry is golden brown and puffed and the poaching liquid has turned into a deep amber-coloured caramel.
Remove from the oven and allow to stand for a minute before turning out onto a serving plate.
To make the Chantilly cream, whip the cream with the sugar and vanilla until soft peaks form.
Serve the tarte tatin warm with the Chantilly cream.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.