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Quince Tatin https://www.metro.ca/userfiles/image/recipes/tatin-coings-5774.jpg PT25M PT35M PT1H00M
Preheat the oven to 425°F (220°C).In a bowl, place the quince quarters, lemon juice and nutmeg. Mix well and set aside.In an oven-proof pan, caramelize the sugar over medium heat. Add the water and butter; mix well.Place the quinces in the pan, outer surface facing down and remove the pan from the heat.Cover the pan completely with the flaky pastry; baste the pastry with the egg wash.Bake in the oven until the pastry turns golden brown and the quinces have softened (about 35 minutes). Remove from the oven and allow to rest a few minutes.Invert the pie on a dish or board.Serve with the caramel sauce remaining in the pan, reducing it a little.
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4 quinces, peeled, seeded and cut into quarters 0.500 lemon in juice 1/2 tsp. (2 mL) ground nutmeg 3 Tbsp. (45 mL) butter 3/4 cup (190 mL) sugar 2 Tbsp. (30 mL) water 1 commercially prepared flaky pastry 1 eggs, beaten (for the egg wash)
Quince Tatin

Quince Tatin

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1
pie
0:25
Preparation
0:35
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    quinces, peeled, seeded and cut into quarters
  • 0.500
    lemon in juice
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  • 1/2 tsp.
    (2 mL)
    ground nutmeg
  • 3 Tbsp.
    (45 mL)
    butter
  • 3/4 cup
    (190 mL)
    sugar
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  • 2 Tbsp.
    (30 mL)
    water
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  • 1
    commercially prepared flaky pastry
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  • 1
    eggs, beaten (for the egg wash)
Imprimer ma sélection

Preparation

Preheat the oven to 425°F (220°C).

In a bowl, place the quince quarters, lemon juice and nutmeg. Mix well and set aside.

In an oven-proof pan, caramelize the sugar over medium heat. Add the water and butter; mix well.

Place the quinces in the pan, outer surface facing down and remove the pan from the heat.

Cover the pan completely with the flaky pastry; baste the pastry with the egg wash.

Bake in the oven until the pastry turns golden brown and the quinces have softened (about 35 minutes). Remove from the oven and allow to rest a few minutes.

Invert the pie on a dish or board.

Serve with the caramel sauce remaining in the pan, reducing it a little.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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