Quince Tarte Tatin

October 29, 2013
2 Ratings
  • Serves 8 to 10
Author Notes

Here, fragrant quince are simmered with a bit of honey and vanilla bean, then topped with puff pastry and baked to make a quince tarte tatin (inspired by David Lebovitz's recipe), a riff on the classic French apple tart that would be the perfect end to a fall meal.
I like to make my own puff pastry because its nice to have around for spontaneous baking around the holidays. If you’d prefer to buy frozen puff pastry, that works too. Just make sure to buy one that uses butter, not shortening or hydrogenated oil as the fat. Dufour brand is nice. If puff pastry isn’t your style, any single pie crust recipe will do the job just as well. —Yossy Arefi

What You'll Need
  • Poached Quince
  • 6 cups water
  • 1 1/2 cups sugar or honey
  • 1 lemon, cut in half and juiced
  • 1 vanilla bean, split in half
  • 6 to 8 quince
  • Quince Tarte Tatin
  • 1 pound puff pastry
  • 4 poached quince, cut into quarters
  • 1 1/4 cups quince poaching liquid
  1. Poached Quince
  2. Add the sugar and water to a pot and cook gently over medium heat until the sugar dissolves. Add in the lemon, lemon juice and vanilla bean. While the liquid is heating peel, quarter and core the quince, making sure to remove any of the fibrous core. Once cut, put the quince directly into the simmering poaching liquid and gently cook until tender. The quince quarters should be fully submerged in the liquid while cooking to avoid browning. This can take anywhere from 30 to 90 minutes depending on the size and density of your fruit. Cool and store the quince in the syrup for up to one week
  1. Quince Tarte Tatin
  2. Preheat oven to 375
  3. Pour the quince poaching liquid into a 9- or 10-inch skillet and reduce the liquid over moderate heat until thick and syrupy. You should have about 1/4 cup liquid left in the pan.
  4. Remove the pan from the heat and line with the poached quince quarters, rounded side down. The quince should fit snugly in the pan as the slices will settle while cooking.
  5. On a lightly floured surface, gently roll the pastry into a circle roughly the size of your skillet. Lay the dough over the fruit and tuck in the edges.
  6. Bake the tart for 40 to 45 minutes or until the pastry is a deep golden brown and fully cooked through. Remove from the oven and cool for a few minutes on a rack. Then carefully invert the tarte onto a rimmed serving dish. If any of the quince quarters stick to the pan, just gently remove them and put them back into place on top of the tarte. Serve the tarte warm, the day it’s made with a bit of creme fraiche or vanilla ice cream if desired.

See what other Food52ers are saying.

  • Judy Romano
    Judy Romano
  • David Kerlick
    David Kerlick
  • Laura415
  • Yossy Arefi
    Yossy Arefi
Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at &

7 Reviews

Judy R. September 16, 2016
should the quince be peeled before poaching?
David K. October 8, 2015
There is a new variety of quince tree available, called "aromatnaya." I planted one a year and a half ago and already in October in Seattle have a dozen or more quince the size of delicious apples. The fruit is sweeter than normal, and could be eaten raw in a pinch, and the core material is less than pictured here.
Yossy A. December 16, 2015
very cool, david!
Laura415 December 21, 2014
I love quince. If I ever have a big garden I want to grow a quince tree. The smell of quince is like flowers, apples and pears. I love the alchemy of the hard lumpy bitter yellow fruit slowly mellowing in a bath of lemon sugar and cinnamon until it's soft sweet and ruby red. It pairs great with apples, pears and cranberries to make lots of great jams, pies, cakes and more....Every year I try to put up in jars as much quince as I can. So tasty and versatile:)))
Chocolate B. December 13, 2013
Made this for Thanksgiving but we ended up with 3 other desserts so I froze this in the tarte tatin pan to save for later. Baked it a couple of days ago (mostly still frozen), and it was sensational, both from a taste and a visual perspective. Ever so much better than any apple pie I have ever had. I am now scrounging for any quinces I might find so I can do another one for the upcoming holidays. Can't recommend this tarte highly enough! Seriously, everybody should make this. Thanks so much for the recipe.
Chocolate B. November 3, 2013
I'm a little confused. For the part of the recipe titled "Poached Quince," 6-8 quinces are specified. Then for the Tarte Tatin itself, only 4 quinces are called for. What am I missing here?
Yossy A. November 7, 2013
Hi Chocolate Be, The poached quince recipe makes a bit more than you'll need for the tarte. You can eat the extra plain, with yogurt, cheese, etc. You can store them in their poaching liquid in the refrigerator for about a week.