This tart is amazing. I made it for Thanksgiving, along with the fresh ginger pumpkin pie, and both were a success. I too had some difficulty with the crust but the flavor of the pie more than made up for it. I will happily make this again and again. Make this tart, you won't regret it!
Quince Tart with Pine Nut Caramel Glaze
Photo: Charles Masters
More From Cooking Light
Total: 2 Hours, 21 Minutes
Amount per serving
- Calories: 239
- Fat: 11.8g
- Saturated fat: 4.1g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 2.9g
- Protein: 1.9g
- Carbohydrate: 33g
- Fiber: 0.5g
- Cholesterol: 13mg
- Iron: 0.8mg
- Sodium: 157mg
- Calcium: 4mg
- 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
- 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
- 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.
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