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Slice of Quince Tart with Meringue on a plate

Quince Tart with Meringue

Shilpi & Etienne | between2kitchens
Juicy poached quince baked in a buttery (no rolling required) dough and crowned with a fluffy, light and airy meringue! Just the right way to celebrate the quince season!
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Prep Time 20 minutes
Cook Time 55 minutes
Resting time 15 minutes
Total Time 1 hour 30 minutes
Course Baking, Dessert
Cuisine French
Servings 6 people

Ingredients
 
 

for the quince

  • 3 whole quince
  • 500 ml water
  • 100 ml white wine
  • 100 g sugar
  • 2 tablespoon honey
  • 1 cinnamon quill
  • 2 star anis
  • 3 cloves

for the tart base

  • 85 g butter cut into cubes and left out to soften
  • 90 g icing sugar
  • 3 egg yolks
  • 1 teaspoon vanilla essence
  • 130 gram all purpose flour
  • 1 teaspoon baking powder
  • 200 ml full fat cream
  • 1 pinch salt

for the meringue

  • 4 egg whites
  • 120 g sugar

Instructions
 

for the quince

  • In a medium sized pot, combine water, white wine, sugar, honey, cinnamon, star anis and cloves to bring to a boil.
  • Meanwhile peel the quince and cut each quince into 8 wedges, lengthwise. Remove the core with a sharp knife. Place the quince in the poaching liquid making sure they are completely submerged. Cover with a cartouche made from baking paper.
  • Cook the quince for just 8-10 minutes and leave in the poaching liquid to cool.
  • Remove the quince and reduce the poaching liquid to a syrup. Simmer on low-medium heat for 15-20 minutes and then strain.

for the tart base

  • In a bowl combine the soft butter and icing sugar. Use a hand or stand mixer to whisk for a few minutes until smooth.
  • Add the egg yolks and whisk again. Add the vanilla essence and cream to combine well.
  • Combine the baking powder with the flour and add to the wet mixture through a sieve. Using the hand mixer, mix well. Transfer the dough into the prepared baking form (24cm/9½ inch in diameter) lined with baking paper.
  • Cover the surface of the dough with poached quince wedges, arranging them in a circle. Press the quince gently down into the dough with your hands.
  • Bake the tart at 175°C (350°F) for 25-30 minutes. The tart should be golden brown. Leave at room temperature to cool while you prepare the meringue.

for the meringue

  • in a clean bowl combine the egg whites and sugar. Whisk at medium speed with a hand or stand mixer until soft peaks form. Increase the speed until stiff peaks form. The meringue should be smooth, sticky and glossy.
  • Spread the meringue over the still warm tart covering the entire tart. Use the back of a spoon to create decorative spikes.

to finish baking the tart

  • Bake the tart again for 15 minutes at 150°C (300°F). Change the settings of your oven to top heat or the grill function for a few minutes to give the meringue some colour (keep an eye on it)
  • Switch off the oven and leave the tart for further 15 minutes to give the meringue a crust on the top. Finally leave the tart for another 15 minutes with the oven door open.
  • Now, remove the tart from the oven and leave to cool at room temperature for at least an hour before slicing it.
  • Serve the tart with the quince syrup and a few of the leftover poached quince wedges.
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