Quince is a hard fall fruit with sweet-tangy flavor. You'll find quince paste in specialty stores and most supermarkets.
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
How to Make It
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.
Preheat oven to 375°.
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.
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.
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°.
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.
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!
I'm so glad I attempted to make this tart, it is wonderful! The crust was hard for me to make, as I my pie crust skills are a work in progress. As such, the crust was smaller than the recipe called for. I did not let that stop me--The tart quince with the buttery honey toasted pine-nuts on top was worth the pie crust effort. It's soooo good! I would love to make this again! Pine nuts are getting really expensive, so I may try almonds in the future. Would be interested in others nut choices as well. I'm wondering if I could use a different fruit jam in the future too, though I LOVE the quince.
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