Ingredients
- 4 cup white wine
- 2 cup water
- 2 cup sugar
- 4 cup basil
- 1 teaspoon black peppercorns
- 4 teaspoon Quince
- 1 cup sugar
- 1 cup Water
- 3 tablespoon butter
- 1 tablespoon pastry round
Preparation
Baking Directions:
Add the white wine, sugar, basil, peppercorns, orange zest, and cloves to a large enough pot to accommodate all of the ingredients and the quince.
Bring the liquid to a simmer.
Peel the quince and add to the pot, place a plate atop to keep them submerged.
Poach the quince for 30 minutes, and then allow them to cool in their poaching liquid.
Remove the quince from their liquid and cut into sixths and remove the core, set aside.
Strain the poaching liquid and reserve for the next batch.
Pre-heat oven to 400°.
In medium sauté pan (9”), add the sugar, mix with just enough water to form a wet sand consistency and then place over a medium fire.
When the caramel has reached a deep golden color, remove from the fire and whisk in the butter.
Carefully lay the slices of quince into the caramel, slightly overlapping each one so that base of the pan is no longer visible.
Place the puff pastry over the quince and then set the entire pan in the over.
After approximately 10 minutes, the puff pastry will have puffed and become slightly golden around the edges.
Reduce the temperature of the oven to 300 degrees and cook for an additional 15-18 minutes, or until the puff pastry is well colored and cooked through.
Remove the tart from the oven and let sit for at least 5 minutes, or until ready to serve.
If the tart is prepared well in advance of serving, warm the bottom over low heat and then place in a low oven to re-heat before turning out.
Place an inverted plate atop the tart and carefully but quickly flip the entire pan over to turn out the tart onto the plate.
Cut into wedges and serve with your favorite ice cream.
