Quince Tarte Tatin Recipe
An autumnal take on a tarte Tatin recipe from Italian chef Daniele Usai, using quince instead of apples and served with a refreshing lemon meringue sorbet.
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Ingredients
- 800g of quince, peeled, cored and thinly sliced
- 50g of soft dark brown sugar
- 150g of 00 flour
- 90g of butter
- 50g of Demerara sugar, plus 4 tsp extra for sprinkling
- 30g of egg yolk
- 20g of water
- 1 pinch of salt
- 2 lemons, zest of 1 and 50g of juice
- 100g of sugar
- 55g of egg white
- 150g of sugar
- 50g of water
- 60g of butter
- 82g of soft dark brown sugar
- 75g of 00 flour
- 75g of hazelnut flour
- 12g of rum
- fresh rosemary, or fir, to garnish (optional)
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