Tarte tatin with quince
Tarte tatin with quince
3 quince, 1 puff pastry, 3cc of currant jelly, ½ vanilla pod, 4cc of sugar, 50cl of water, 1 sachet of caramel.
Heat the oven at 180 °.
Make a syrup by heating the water, vanilla, sugar. Poach the quinces peeled and cut into quarters to make them very tender. Spread the caramel in a pie pan, put the quinces drained on top, spread the currant jelly and close the mold with the dough. Cook about 30 '. Serve warm with a citrus sorbet (or vanilla ice cream).
