Joe Roshkovsky
Quince & Raspberry Tart: A Delightful and Tangy Dessert
This Quince & Raspberry Tart is a perfect blend of tangy raspberries and the unique flavor of quince, complemented by a buttery, flaky crust. It’s a dessert that’s as beautiful as it is delicious, making it a great centerpiece for any gathering.
Ingredients ###
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cut into cubes
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 1 large egg yolk
– 2-3 tbsp ice water
For the filling:
– 2 quince, peeled, cored, and sliced thin
– 1 cup fresh raspberries
– 1/4 cup granulated sugar
– 2 tbsp honey
– 1 tbsp lemon juice
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp all-purpose flour
– 1 tbsp cornstarch
Instructions ###
Prepare the crust:
1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the egg yolk and 2 tbsp of ice water. Mix until the dough begins to come together. If it seems too dry, add more ice water, 1 tsp at a time.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the filling:
1. While the dough chills, preheat the oven to 350°F (175°C).
2. In a large bowl, combine sliced quince, raspberries, sugar, honey, lemon juice, vanilla extract, cinnamon, nutmeg, flour, and cornstarch. Mix gently until the fruit is well coated.
3. Let the mixture sit for 10-15 minutes to allow the flavors to meld.
Assemble and bake:
1. On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan, leaving a slight overhang.
2. Gently press the dough into the tart pan and trim the excess around the edges.
3. Fill the tart shell with the quince and raspberry mixture, spreading it evenly.
4. Bake the tart in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
5. Allow the tart to cool in the pan for at least 20 minutes before removing it. Serve warm or at room temperature.
Enjoy your delightful Quince & Raspberry Tart that is sure to impress your family and friends!
