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Quince Tart with Pine Nut Caramel Glaze

Photo: Charles Masters
Hands-on time 15 mins
Total time 2 hrs, 21 mins
Yield Serves 12 (serving size: 1 wedge)
Quince is a hard fall fruit with sweet-tangy flavor. You'll find quince paste in specialty stores and most supermarkets.

Ingredients

  • Crust:
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons chilled butter, cut into pieces
  • 3 tablespoons chilled vegetable shortening, cut into pieces
  • 3 tablespoons ice water
  • Filling:
  • 1 (10-ounce) container quince paste
  • 4 teaspoons fresh lemon juice, divided
  • 1/4 cup sugar
  • 3 tablespoons honey
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup pine nuts, toasted

Nutrition Information

  • calories 239
  • fat 11.8 g
  • satfat 4.1 g
  • monofat 3.3 g
  • polyfat 2.9 g
  • protein 1.9 g
  • carbohydrate 33 g
  • fiber 0.5 g
  • cholesterol 13 mg
  • iron 0.8 mg
  • sodium 157 mg
  • calcium 4 mg

How to Make It

  1. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 teaspoon sugar, and 1/2 teaspoon salt in a medium bowl; cut in 3 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Press mixture gently into a 5-inch circle on plastic wrap; cover. Chill 1 hour.

  2. Preheat oven to 375°.

  3. Unwrap dough. Roll into an 11-inch circle on a lightly floured surface. Fit dough into a 9-inch tart pan with a removable bottom. Press dough against bottom and sides of pan. Chill in freezer 10 minutes.

  4. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 375° for 15 minutes or until edge is lightly browned. Carefully remove pie weights and foil; bake an additional 7 minutes or until center is lightly browned. Cool 1 minute on a wire rack.

  5. To prepare filling, combine quince paste and 1 tablespoon juice in a food processor; process until smooth. Spread quince mixture evenly over warm tart shell. Bake at 375° for 15 minutes or until filling is bubbly. Reduce oven temperature to 350°.

  6. Combine remaining 1 teaspoon juice, 1/4 cup sugar, honey, and 1/8 teaspoon salt in a small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves. Boil 2 minutes. Remove from heat; carefully add 2 tablespoons butter, stirring until butter melts. Stir in nuts. Pour nut mixture over quince paste. Carefully spread evenly. Bake at 350° for 10 minutes or until topping bubbles. Cool 1 hour on a wire rack.