Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
To caramelize
Tarte tatin
To bake
Utensils
For a baking tray approx. 30 cm in diameter, base lined precisely with baking paper
How it's done
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To prepare
Rub the quince clean with a towel, peel, quarter, core and cut into approx. 1.5 cm slices. Cook the quince in boiling water for approx. 5 mins., drain.
To caramelize
Sprinkle the sugar over the prepared tart tin. In the centre of an oven preheated to 220°C, caramelize the sugar for approx. 8 mins. until light brown. Remove the tin from the oven, spread the butter and chilli pepper on top of the caramel, season with salt. Alternate the shallots and quince on top, making sure that they overlap slightly. Top with the thyme and balsamic vinegar.
Tarte tatin
Prick the dough firmly with a fork and place loosely over the quince. Make a rim between the quince and the edge of the tin.
To bake
Approx. 25 mins. in the centre of an oven preheated to 220°C. Remove the tart, leave to stand for approx. 2 mins., turn out onto a cake plate. Remove the baking paper, season with salt, serve the tarte tatin lukewarm.
How-tos
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