Food & dining
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    Recipe for quince tarte Tatin

    Pat Greenhouse/Globe Staff

    Serves 10

    The classic French upside-down tart, typical with apples, is made here with quince.


    cups flour
    tablespoons sugar
    1teaspoon salt
    ½cup (1 stick) chilled unsalted
    butter, cut into 1-inch slices
    3tablespoons ice water, or more if needed
    teaspoons cider vinegar
    Extra flour (for sprinkling)

    1. In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until it forms pea-size pieces. Add 3 tablespoons of the water and vinegar and pulse just until moist clumps form. Add a little more water to moisten the dough, if needed.


    2. Turn the dough out onto a lightly floured counter and gather into a ball. Press it into a disk, wrap in foil, and refrigerate for at least 1 hour. Let the dough sit at room temperature for 30 minutes before rolling.

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    1cup sugar
    ¼cup water
    1tablespoon honey
    5tablespoons unsalted butter, at room temperature, cut into 5 pieces
    4medium quince, peeled, cut into 1-inch-wide wedges, and cored

    1. Have on hand a large skillet filled with ice cubes, another heavy 10- or 11-inch skillet with an ovenproof handle, and a rimmed baking sheet.

    2. In the heavy skillet over medium heat, combine the sugar, water, and honey. Stir until the sugar dissolves. Turn the heat to medium-high and let the mixture boil, swirling the skillet occasionally, for 8 minutes or until it turns a deep amber caramel. Remove from the heat and stir in the butter. Immediately place the caramel skillet on the ice skillet. Let stand for 30 minutes, or until the caramel is cold and hard. Remove the skillet from the ice and wipe the bottom dry.

    3. Set the oven at 400 degrees.


    4. Arrange the quince wedges tightly, rounded sides down, in a circle on the caramel. Fill in the center with more wedges.

    5. On a lightly floured surface, roll the dough to a 12- to 12½-inch round. Place the dough on the quince, tucking the rim inside the pan. Make 3 or 4 slits in the dough to allow steam to escape. Place the skillet on the baking sheet. Bake the tart for 45 to 55 minutes or until the crust is deep golden. Cool on a wire rack for 30 minutes.

    6. Run a knife around the edge of the
    pastry. Invert a deep cake plate onto the skillet. Using oven mitts, hold the plate and skillet firmly together and invert the tart onto the plate. Lift off the skillet. Serve warm or at room temperature.

    Adapted from Bon Appetit magazine