Quince and Honey Tarte Tatin

Ingredients

• 4 pieces Large quinces, peeled, cored, and quartered
• 0.75 cup Greek Thyme Honey
• 0.5 cup Extra virgin olive oil (mild)
• 2 cups All-purpose flour
• 0.25 cup Granulated sugar
• 1 piece Cinnamon stick
• 2 pieces Star anise
• 2 tablespoons Lemon juice
• 4 tablespoons Cold water
• 0.5 teaspoon Sea salt
• 2 tablespoons Unsalted butter

Instructions

1. 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. 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. 3

   Drain the quinces and pat them thoroughly dry to ensure proper caramelization in the next stage.

4. 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. 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. 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. 7

   Bake at 200°C (400°F) for 25-30 minutes until the pastry is crisp and deep golden brown.

8. 8

   Allow the tart to rest for 5 minutes before carefully inverting it onto a serving platter, ensuring the honey glaze coats the fruit.