2018 KEEN YOUNG COOK FINALIST: SCARLETT REID
Quince Tarte Tatin
"I went to the farmers market and I saw that they were selling quinces and I was really interested because they were peculiar looking and I didn't know how to them. So I decided to adapt the usual apple tarte tatin recipe and substituted quinces in. The recipe is delicious and tangy with a sweetness the caramel and honey."
For the pastry:
• 250 g organic white flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 150 g butter
• 3 tablespoons (or more) ice water
• 1 ½ teaspoons cider vinegar
For the filling:
• 100 g sugar
• ¼ cup water
• 1 tablespoon honey
• 25 g unsalted butter, room temperature
• ½ teaspoon ground cinnamon
• 8 small quinces peeled, each cut into 1 inch wide wedges, cored.
Stir cubed butter into the flour, sugar and salt, add cold water and vinegar,roll and fold 3 times.
Roll and fold again 2 times and chill.
Melt butter in an oven proof pan, fry quince gently in the butter.
Add sugar, and water and bubble until a caramel is formed.
Place pastry on top of pan and put into the oven 200C for approx. 20 mins.
Serve with vanilla ice cream.