Ingredients with Measurements:
- 2 large quinces, peeled and sliced
- 1 cup sugar
- 1/2 cup water
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Special equipment needed:
- 9-inch tart pan
- Electric mixer
- Medium saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium saucepan, combine the sliced quinces, sugar, and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the quinces are tender and the liquid has thickened. Remove from heat and set aside.
3. In a large mixing bowl, cream the softened butter and powdered sugar together with an electric mixer until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and beat until just combined.
7. Spread the quince mixture evenly over the bottom of the tart pan.
8. Pour the batter over the quince mixture, spreading it evenly.
9. Bake for 45-50 minutes, or until the tart is golden brown and a toothpick inserted into the center comes out clean.
10. Let the tart cool in the pan for 10-15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 318
Fat: 14g
Carbohydrates: 45g
Protein: 4g
Sodium: 196mg
Sugar: 28g
Substitutions for ingredients:
- You can use pears instead of quinces.
- You can use margarine instead of butter.
- You can use almond milk instead of regular milk.
Variations:
- Add chopped nuts, such as walnuts or almonds, to the batter for extra crunch.
- Top the tart with whipped cream or vanilla ice cream before serving.
- Add cinnamon or nutmeg to the batter for extra flavor.
Tips and tricks:
- Be sure to slice the quinces thinly so they cook evenly.
- If the batter is too thick, add a little more milk until it reaches the desired consistency.
- You can make the quince mixture ahead of time and store it in the refrigerator until you're ready to bake the tart.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Garnish the tart with fresh mint leaves or a dusting of powdered sugar.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Serve the tart with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the quince mixture is too runny, simmer it for a few more minutes until it thickens.
- If the tart is browning too quickly, cover it with foil for the remaining baking time.
Food safety advice:
Be sure to wash your hands and all utensils thoroughly before handling food. Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Quince is a fruit that has been cultivated for thousands of years in the Middle East and Mediterranean regions. It was a popular ingredient in ancient Greek and Roman cuisine and was often used to make sweet treats like this tart.
Flavor profiles:
This tart is sweet and slightly tart, with a buttery crust and a tender quince filling.
Serving suggestions:
Serve the tart warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream.
Related Categories
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Region: Turkish
Taste: Sweet, Tart, Fruity, Cinnamon, Cinnamon-Spiced