Quince and Honey Tarte Tatin
Fragrant quince caramelized with Greek honey and olive oil pastry.
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Ingredients
- 4 pieces Large quinces, peeled, cored, and quartered
- 3/4 cup Greek Thyme Honey
- 1/2 cup Extra virgin olive oil (mild)
- 2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 2 tablespoons Lemon juice
- 4 tablespoons Cold water
- 1/2 teaspoon Sea salt
- 2 tablespoons Unsalted butter
Instructions
- 1
Prepare the pastry by mixing flour, salt, and sugar; gradually incorporate the olive oil and cold water until a smooth, elastic dough forms. Chill for 1 hour.
- 2
In a large poaching pan, simmer the quince quarters in water with lemon juice, cinnamon, and star anise for 20 minutes until slightly softened but firm.
- 3
Drain the quinces and pat them thoroughly dry to ensure proper caramelization in the next stage.
- 4
In a 10-inch ovenproof skillet, melt the butter and stir in the Greek thyme honey over medium heat until it begins to bubble and darken slightly.
- 5
Arrange the quince quarters tightly in the skillet, rounded side down, and cook in the honey syrup for 10 minutes until the edges turn golden brown.
- 6
Roll out the olive oil pastry to a 12-inch circle and carefully drape it over the quinces, tucking the excess dough down the inside edges of the skillet.
- 7
Bake at 200°C (400°F) for 25-30 minutes until the pastry is crisp and deep golden brown.
- 8
Allow the tart to rest for 5 minutes before carefully inverting it onto a serving platter, ensuring the honey glaze coats the fruit.
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