Tuesday, December 24, 2013

Roasted quince, pear and apple tart

For my dear friends and owners of a mature quince tree, I'm including here a recipe for a roasted quince, pear and apple tart. Karen and Bob have shared their Carneros quince with us for several years. Our young quince tree set many fruit this year, but I had to pinch most of them off so that they would not break the spindly branches. In a few years it will be as sturdy as the persimmon tree we planted by the dining room windows.

I found a recipe on Epicurious for a roasted pear, apple and quince crostada. Unfortunately, each piece has 923 calories, and the recipe uses three sticks of butter and over one and one-half cups of sugar. I changed the shell and the filling and made them gluten free.

Here's the adapted recipe.

Roasted quince, pear and apple tart

Roasted fruit
2 quince, washed, cored
2 firm pears, washed and cored
2 firm apples, washed and cored
1/2 cup sugar
3 Tbsp. lemon juice
1 Tbsp. chopped fresh ginger
1 cinnamon stick, broken
4-6 whole cloves
2 Tbsp. Lucero Lemon White Balsamic Vinegar
dash salt

Tart shell
1 1/2 cups packed almond meal flour
4 Tbsp. butter, melted, cooled
3 Tbsp. sugar (or ginger flavored sugar)
2 Tbsp. ice water

Almond filling
1 cup almond paste
1/4 cup egg whites (about 2 large eggs)
dash freshly ground cinnamon

Sugar topping
1 1/2 Tbsp. Turbinado sugar
1/4 tsp. sea salt

Preheat oven to 375 degrees. Wash, quarter and core quince, apples and pears, then cut in  one inch chunks. Toss with lemon juice, sugar, ginger, cinnamon stick, cloves and balsamic vinegar in a bowl. Transfer to large shallow baking pan, and roast, stirring once or twice, until fruit is soft and caramelized - about 1 to 1/14 hours. Remove from oven, cool on rack (about 30-45 minutes), discard cinnamon and cloves.

Meanwhile, make tart shell. Mix almond meal, sugar, butter, and ice water with fork till mixture clings together. Press into 8 inch tart pan and up sides.

In food processor, mix almond paste, egg whites and cinnamon till light and fluffy.

For sugar topping, mix Turbinado sugar and sea salt in small bowl.

Assemble tart by spreading the almond filling in the tart shell, arranging the cooled fruit over the filling, and sprinkling the sugar topping over the fruit filling.

Bake on baking sheet till filling is slightly puffed and fruit filling begins to brown. This should be about one hour. Cool to warm, remove side of tart pan, and place on serving plate.

The very best accompaniment is Tahitian Vanilla ice cream from the recipe of Goitsemedeme Booq, cook for Mrs. Constantine Nurt at her estate in Napa, Gottalottaguapo.