• Ingredients: 29

Candied quince tart with large quince, water, sugar, cinnamon stick, whole cloves, fresh lemon juice, or to taste.


For pastry shell

  • 1 1/2 cups all-purpose flour
  • 6 tbsps. confectioners’ sugar
  • 1 stick cold unsalted butter, cut into bits
  • 1/4 tsp. salt
  • 3 tbsps. sour cream
  • 1 large egg yolk
  • 1/4 tsp. vanilla
  • an egg wash made by beating 1 large egg with 1 tbsp. water

For candied quince

  • 1 large quince
  • 1 1/2 cups water
  • 1 cup sugar
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 tsps. fresh lemon juice, or to taste

For filling:

Accompaniment: Sour Cream Ice Cream

  • 2 cups half-and-half
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise
  • 8 large egg yolks
  • 2 cups sour cream

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


Make pastry shell:

  1. Step 1 In a food processor or in a bowl with a pastry blender pulse or blend together flour, confectioners’ sugar, butter, and salt until mixture resembles coarse meal.

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  2. Step 2 In a small bowl stir together sour cream, yolk, and vanilla until combined well and add to flour mixture.

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  3. Step 3 Pulse or blend mixture just until dough forms a ball. Form three fourths dough into a large, thick disk and form remaining one fourth dough into a small, thick disk.
  4. Step 4 Put large dough disk in middle of a sheet of parchment paper and cover with plastic wrap. Roll out dough into a 11-inch round (about 3/8 inch thick) and cut out a 10-inch circle.
  5. Step 5 On a lightly floured surface roll out small dough disk in same manner and with a 1 1/2-inch fluted tear-shaped cutter cut out leaves.
  6. Step 6 Brush 1 side of each leaf with egg wash and arrange leaves, egg-wash side down, on edge of pastry round, overlapping slightly and alternating angle of leaves to form a shallow border.

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  7. Step 7 Brush leaves with egg wash and with back of a small knife score leaves decoratively. Lightly prick inside (not leaves) of shell all over with a fork and chill 30 minutes.

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  8. Step 8 Bake shell in middle of oven, checking after 10 minutes and lightly pricking again if center rises, until pale golden, 15 to 17 minutes.
  9. Step 9 Cool shell completely on baking sheet on a rack. Shell may be made 1 day ahead and kept in an airtight container at room temperature.

Make filling:

  1. Step 10 Peel quince and cut lengthwise into 8 wedges, coring it. Cut each wedge cross-wise into thin slices and in a 1 1/2-quart heavy saucepan combine with water, sugar, cinnamon stick, and cloves.

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  2. Step 11 Bring mixture to a boil, stirring until sugar is dissolved, and simmer 1 1/2 to 2 hours, or until quince is tender and has turned a deep pink (near end of cooking), and syrup is reduced and thickened.

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  3. Step 12 Cool filling 5 minutes and spread evenly in shell. Tart may be made 1 day ahead and kept in an airtight container at room temperature.

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Nutrition information

Calories 466 Carbohydrates 74 g (25%)
Fat 18 g (28%) Protein 5 g (9%)
Saturated Fat 11 g (54%) Sodium 115 mg (5%)
Polyunsaturated Fat 1 g Fiber 2 g (9%)
Monounsaturated Fat 5 g Cholesterol 84 mg (28%)