Candied Quince Tart Recipe

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Candied Quince Tart
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Ingredients
14
Count
Nutrition
3443
Calories
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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 6 tbsp confectioners' sugar
  • 1 stick (1/2 cup) cold unsalted butter, cut into bits
  • 1/4 tsp salt
  • 3 tbsp sour cream
  • 1 large egg yolk
  • 1/4 tsp vanilla
  • an egg wash made by beating 1 large egg with 1 tbsp water
  • 1 large quince (about 3/4 lb)
  • 1 1/2 cups water
  • 1 cup sugar
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 tsp fresh lemon juice , or to taste

Directions:

  1. Make pastry shell: In a food processor or in a bowl with a pastry blender pulse or blend together flour, confectioners' sugar, butter, and salt until mixture resembles coarse meal. In a small bowl stir together sour cream, yolk, and vanilla until combined well and add to flour mixture. Pulse or blend mixture just until dough forms a ball. Form three fourths dough into a large, thick disk and form remaining one fourth dough into a small, thick disk. Chill disks, wrapped in plastic wrap, at least 30 minutes and up to 2 days.
  2. Put large dough disk in middle of a sheet of parchment paper and cover with plastic wrap. Roll out dough into a 11-inch round (about 3/8 inch thick) and cut out a 10-inch circle. Reserve trimmings and slide parchment onto a large baking sheet.
  3. On a lightly floured surface roll out small dough disk in same manner and with a 1 1/2-inch fluted tear-shaped cutter cut out leaves. Brush 1 side of each leaf with egg wash and arrange leaves, egg-wash side down, on edge of pastry round, overlapping slightly and alternating angle of leaves to form a shallow border. Gather trimmings (including reserved) and re-roll. Make and arrange more leaves in same manner. (You will need a total of about 36 leaves.)
  4. Brush leaves with egg wash and with back of a small knife score leaves decoratively. Lightly prick inside (not leaves) of shell all over with a fork and chill 30 minutes.
  5. Preheat oven to 375°F. while shell is chilling.
  6. Bake shell in middle of oven, checking after 10 minutes and lightly pricking again if center rises, until pale golden, 15 to 17 minutes. Cool shell completely on baking sheet on a rack. Shell may be made 1 day ahead and kept in an airtight container at room temperature.
  7. Make filling: Peel quince and cut lengthwise into 8 wedges, coring it. Cut each wedge cross-wise into thin slices and in a 1 1/2-quart heavy saucepan combine with water, sugar, cinnamon stick, and cloves. Bring mixture to a boil, stirring until sugar is dissolved, and simmer 1 1/2 to 2 hours, or until quince is tender and has turned a deep pink (near end of cooking), and syrup is reduced and thickened. Discard cinnamon stick and cloves and stir in lemon juice.
  8. Cool filling 5 minutes and spread evenly in shell. Tart may be made 1 day ahead and kept in an airtight container at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3442.63 Kcal (14414 kJ)
Calories from fat 1752.35 Kcal
% Daily Value*
Total Fat 194.71g 300%
Cholesterol 686.65mg 229%
Sodium 730.85mg 30%
Potassium 1086.79mg 23%
Total Carbs 406.19g 135%
Sugars 205.07g 820%
Dietary Fiber 12.43g 50%
Protein 28.96g 58%
Vitamin C 55.3mg 92%
Vitamin A 2.3mg 76%
Iron 6.3mg 35%
Calcium 236.6mg 24%
Amount Per 100 g
Calories 242.84 Kcal (1017 kJ)
Calories from fat 123.61 Kcal
% Daily Value*
Total Fat 13.73g 300%
Cholesterol 48.44mg 229%
Sodium 51.55mg 30%
Potassium 76.66mg 23%
Total Carbs 28.65g 135%
Sugars 14.47g 820%
Dietary Fiber 0.88g 50%
Protein 2.04g 58%
Vitamin C 3.9mg 92%
Vitamin A 0.2mg 76%
Iron 0.4mg 35%
Calcium 16.7mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 84.3
    Points
  • 96
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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