We happened upon a few quinces and really weren’t sure what to do with them. For weeks they sat in our basement, until finally we braved this tarte tartin recipe. Although it may not have turned out as beautiful as hers, it was delicious! We opted for a shortcrust pastry for the crust, which turned out very good. Shortcrusts are a type of dough with a 1:2 ratio of fat to flour with enough water to hold it together. To make the shortcrust I pulsed 200 grams of flour in a food processor with 1/8 tsp of baking powder. Then I added 50 grams of vegetable shortening and 50 grams of butter (cold). After pulsing until sandy texture formed I added enough water to form a dough, wrapped it in plastic, refrigerated for 30 minutes, then rolled it out for the tartin.
Quince are extremely floral in taste and smell and are one of the few fruits that must be cooked to release their peak flavor and texture. The sugar syrup that we cooked the quince in is tasty too. We ended up with about 1/2 cup and used it to sweeten a gin and soda beverage.