I fell in love with this tart over the summer. I made it with peaches and it was one of those desserts I could eat again and again, swapping out the fruit for what’s in season. The bones of this recipe come from Stephanie Alexandre and there are quite of few versions of it on the internet. I stumbled across an apricot rendition from Beatrix Bakes and am dreaming of spring stone fruit. When I found quince at the farmers market I couldn’t wait to make this tart.
The quince are poached in orange blossom, lemon juice and vanilla bean until fork tender. The scent is intoxicating and the color is a deep ruby red. The quince are layered over my go-to shortbread crust and lie beneath a marshmallowy brown butter topping. It’s flecked with vanilla and scattered with almonds too.
Notes and Tips For Success
Make the quince and prep the tart dough ahead and this comes together quickly.
This is one of those recipes to use your bakers intuition. If after 40-45 minutes, the top is pale and the inside too wet give it a few more minutes. My first time making it the inside was gooey, it was absolutely delicious but didn’t slice well.
I adored this made with peaches and am dreaming of apricots and plums. Pears in the fall too!
Brown Butter Quince Tart
Description
Adapted from Stephanie Alexandre and Natalie Paull
Ingredients
Poached Quince
2 cups (500ml) water
2 cups (400g) sugar
4-5 quince
1 vanilla bean, split
2 teaspoons orange blossom
2 tablespoons lemon juice
Sweet Tart Dough
1.5 cups (180g) all purpose flour
2 tablespoons (15g) powdered sugar
1/4 tsp salt
1/2 cup (113g) unsalted butter, cold
1 egg yolk
1-2 tablespoons ice water
Brown Butter Filling
8 tablespoons (1 stick) unsalted butter
2 large eggs
1/2 cup sugar
1/2 tsp vanilla bean paste
1/4 cup (30g) all-purpose flour
Sliced almonds
One 10-inch tart pan with removable bottom
Instructions
Prepare the Quince
- The day (or up to several days) before you intend to prepare the tart, poach the quince. Set a rack in the lower third of the oven and preheat to 400 degrees. In a pot with a fitted lid, add the water, sugar, lemon juice, orange blossom and vanilla bean. Bring up to boil and then lower the heat and simmer for 5 minutes.
- Meanwhile, peel the quince. Cut into quarters and remove the seeds. After 5 minutes, submerge the quince into the syrup. Place a round of parchment over the fruit and then cover with the lid. Place in the oven and bake for 30 minutes. Lower the heat to 250 and continue cooking for 3.5 hours more. The quince will keep in the fridge submerged in the syrup for 1 week.
Prepare the Tart Dough
1. Place the flour, sugar, salt, and butter into the bowl of a food processor. Process until the mixture forms a coarse meal, about 20 to 30 seconds. Add in the egg yolk and water. Pulse, until the mixture is just beginning to come together and form a soft ball around the base of the blade, 20 to 30 seconds more. Tip the dough out onto the work surface and use your hands to bring together into a uniform dough, forming into a disc and wrapping in plastic wrap. Refrigerate the dough for about an hour before using.
2. Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly. On a lightly floured surface, roll out the dough with a rolling pin into an 11-inch circle, then place gently into a fluted tart pan with a removable bottom. Press into the base and into the edges, trimming off the excess dough. With a fork, prick it all over, to prevent the crust from puffing up as it bakes. Freeze for one hour.
3. Preheat the oven to 350. Place a piece of parchment or foil on top of the crust, covering the edges to prevent them from burning. Fill with pie weights or dried beans, bake for 15 minutes. Lower the oven to 325F.
- For the brown butter filling, melt the butter in a small saucepan over medium heat. Cook until the butter turns a golden amber color and smells toasted and nutty. Pour the butter into a heatproof bowl, scraping up the brown bits and allow to cool slightly.
- Put the eggs, sugar and vanilla in the bowl of a stand mixer. Over high speed whisk for 10 minutes. Reduce the speed to medium and continue mixing for 2 more minutes. Sift over and whisk in the flour, followed by the brown butter. Mix until incorporated. The batter will feel thick and creamy.
- With a slotted spoon carefully remove the wedges of quince from the syrup and place them on a pan lined with several thicknesses of paper towels to drain. Slice each half into 3-4 pieces.
- Arrange the wedges of quince on the tart crust. Pour the brown butter filling over the quince in the crust and scatter the top with almonds. Bake the tart for about 40-45 minutes, or until the pastry is baked through and the filling is puffed and golden.
- Cool the tart at room temperature for at least an hour before serving.
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