French-Style Quince Tart Recipe - Los Angeles Times
The key to the success of this tart is its simplicity. There are essentially only two ingredients here — quince and pastry — so make them count. Buy the best puff pastry you can find. I like...
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Cooking tools:
- Chef's knife
- Peeler
- Cutting board
- Saucepan
- Stove
- Slotted spoon
- Spider strainer
- Paper towel
- Parchment paper
- Measuring cup
- Rolling pin
- Oven
- Baking sheet
- Pastry brush
- Wooden spoon
Ingredients
- 4 quince (about 2 pounds), washed and dried
- 1 cup Pinot Grigio, Sauvignon Blanc or rosé wine
- 1 cup granulated sugar
- 1 vanilla bean, halved (don’t scrape the seeds)
- 1 fresh bay leaf
- 1 thin slice fresh ginger
- ½ stick cinnamon
- 1 star anise pod
- 3 cups water
- 1 sheet (8 to 10 ounces) puff pastry, preferably Dufour
- All-purpose flour, for rolling
- Turbinado sugar, such as Sugar in the Raw, for sprinkling
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