for 8 people

To prepare

800 g	quinces
	water, boiling

To caramelize

100 g	sugar
20 g	butter, cut into pieces
1	red chilli pepper, deseeded, cut into rings
¼ tsp	salt
4	shallots, cut into sixths
½ tbsp	thyme leaf
2 tbsp	white balsamic vinegar

Tarte tatin

1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)

To bake

¼ tsp

sea salt

How it's done

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.

Show complete recipe