Quince Tart with Pine Nut Caramel Glaze

Photo: Charles Masters
Quince is a hard fall fruit with sweet-tangy flavor. You'll find quince paste in specialty stores and most supermarkets.

Yield:

Serves 12 (serving size: 1 wedge)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 2 Hours, 21 Minutes

Nutritional 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

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

Preparation

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.

Note:

Ruth Cousineau,

November 2011