Ingredients
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- 2 quinces
- 4 cups water
- 1 tablespoon fresh lemon juice
- ½ cup (100 grams) granulated sugar, plus 2-3 tablespoons for sprinkling
- 1 tablespoon honey
- 1 whole cinnamon stick
- 3-5 whole cloves
- 1-inch slice of fresh ginger
- 1 puff pastry sheet
- 1 egg
- Coconut for sprinkling
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Directions
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- Peel quinces with a vegetable peeler.
- Slice the tops and bottoms off of each quince, then cut each quince in half.
- Use a spoon to scoop out the core and seeds.
- Use a paring knife to cut off any brown spots that look undesirable.
- Slice quinces into ⅛- to ¼-inch thick crescents.
- Add water, lemon juice, ½ cup (100 grams) sugar, honey, and spices to a large saucepan and stir to combine.
- Place saucepan over medium heat and bring the poaching liquid to a simmer, stirring to dissolve the sugar.
- Add quince slices to the saucepan.
- Bring to a boil, then reduce heat to lo.w
- Simmer quinces for 45-60 minutes, until slices are fork-tender and pink or orange in color.
- Transfer quinces and the syrup to a large container and refrigerate until cool, at least 2 hours or up to a week.
- When ready to make tarts, preheat your oven to 180°C.
- Line two baking sheets with parchment paper.
- Cut puff pastry sheet in half lengthwise, then cut each half into thirds. You should get 6 rectangles.
- Place puff pastry rectangles on parchment-lined baking sheets. In a small bowl, whisk egg with a fork until combined.
- Use a pastry brush to brush a ½- to 1-inch border of egg wash on each puff pastry rectangle.
- Arrange the quince slices over the pastry.
- Sprinkle with coconut and sugar.
- Bake for 25-30 minutes, until edges are golden brown.
- Cool completely on a wire rack.
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Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτοραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
