A rustic French-style tart with the best fleeting winter fruit

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Aromatic quince and its poaching liquid, reduced to an intensely flavorful syrup, cover simple puff pastry for an austere yet bold French country tart.

In October, I flew to Paris to visit a friend living there. We were there to do research in Normandy for her next book and spent days driving around the French countryside — eating moules frites in Étretat, cobbling together dinner from a French grocery store

During a translation error, I thought I heard her say she also makes the tart with quince, and my eyes lit up. I couldn’t speak French, and she couldn’t speak English, so my friend had to translate my excitement. But upon clarification, I was wrong; madame insisted on apples. Still, I couldn’t shake the thought of rosy pink, perfume-like quince sitting on that pastry, warm from the oven.

Unlike the apples for Madame Guillouet-Huard’s tarte au pomme, which require only a quick chop, you’ll have to poach the quince beforehand but this should be seen as a boon and not a deterrent. Poaching the quince is the best way to cook them, allowing you to steep them in a light broth made of water, wine and sugar suffused with winter spices like vanilla bean, cinnamon, star anise and fresh bay leaves.

 

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Thanks, benbmims , my mother had quince plants since I was a child in the 60s & never did anything with the hard little fruits; do recall talk about quince jelly/jam. Don't know if I can find the fancy ingredients in your recipe, but you've inspired me.

Sounds amazing. In paris right now and, strikes aside, tartes au pomme rarely fails to impress

latimes that's pizza.

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