Quince Tart with Pine Nut Caramel Glaze

Health score
1%
Quince Tart with Pine Nut Caramel Glaze
141 min.
12
193kcal

Suggestions


Indulge in the delightful flavors of our Quince Tart with Pine Nut Caramel Glaze, a dessert that beautifully marries the sweet and tangy essence of quince with the rich, nutty crunch of pine nuts. This exquisite tart is not only a feast for the palate but also a visual masterpiece, perfect for impressing guests at your next gathering or simply treating yourself to a well-deserved dessert.

The buttery, flaky crust serves as the perfect foundation for the luscious quince filling, which is enhanced by a touch of fresh lemon juice to brighten the flavors. As the tart bakes, the aroma of caramelizing sugar and toasting pine nuts fills your kitchen, creating an inviting atmosphere that will have everyone eagerly anticipating the first slice.

With a preparation time of just over two hours, this recipe is a rewarding project for any home baker. Each bite offers a harmonious blend of textures and tastes, from the crisp crust to the gooey filling and the crunchy caramel glaze. Whether you’re celebrating a special occasion or simply enjoying a quiet evening at home, this Quince Tart is sure to elevate your dessert experience. So roll up your sleeves, gather your ingredients, and let the magic of baking transform your kitchen into a haven of sweet delights!

Ingredients

  • tablespoons butter 
  • tablespoons butter chilled cut into pieces
  • cup flour all-purpose
  • tablespoons honey 
  • tablespoons water 
  • teaspoons juice of lemon fresh divided
  • 0.5 cup pinenuts toasted
  • 10 ounce quinces 
  • 0.1 teaspoon salt 
  • 0.5 teaspoon salt 
  • 0.3 cup sugar 
  • teaspoon sugar 
  • tablespoons shortening chilled cut into pieces

Equipment

  • food processor
  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • wire rack
  • blender
  • plastic wrap
  • aluminum foil
  • measuring cup
  • tart form

Directions

  1. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
  2. Combine flour, 1 teaspoon sugar, and 1/2 teaspoon salt in a medium bowl; cut in 3 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
  3. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Press mixture gently into a 5-inch circle on plastic wrap; cover. Chill 1 hour.
  4. Preheat oven to 37
  5. Unwrap dough.
  6. Roll into an 11-inch circle on a lightly floured surface. Fit dough into a 9-inch tart pan with a removable bottom. Press dough against bottom and sides of pan. Chill in freezer 10 minutes.
  7. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil.
  8. Bake at 375 for 15 minutes or until edge is lightly browned. Carefully remove pie weights and foil; bake an additional 7 minutes or until center is lightly browned. Cool 1 minute on a wire rack.
  9. To prepare filling, combine quince paste and 1 tablespoon juice in a food processor; process until smooth.
  10. Spread quince mixture evenly over warm tart shell.
  11. Bake at 375 for 15 minutes or until filling is bubbly. Reduce oven temperature to 35
  12. Combine remaining 1 teaspoon juice, 1/4 cup sugar, honey, and 1/8 teaspoon salt in a small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves. Boil 2 minutes.
  13. Remove from heat; carefully add 2 tablespoons butter, stirring until butter melts. Stir in nuts.
  14. Pour nut mixture over quince paste. Carefully spread evenly.
  15. Bake at 350 for 10 minutes or until topping bubbles. Cool 1 hour on a wire rack.

Nutrition Facts

Calories193kcal
Protein4.02%
Fat53.58%
Carbs42.4%

Properties

Glycemic Index
33.54
Glycemic Load
12.26
Inflammation Score
-2
Nutrition Score
4.7386955741955%

Flavonoids

Catechin
0.18mg
Epicatechin
0.16mg
Eriodictyol
0.08mg
Hesperetin
0.24mg
Naringenin
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:193kcal
9.65%
Fat:11.92g
18.34%
Saturated Fat:4.09g
25.58%
Carbohydrates:21.23g
7.08%
Net Carbohydrates:20.27g
7.37%
Sugar:9.08g
10.09%
Cholesterol:12.54mg
4.18%
Sodium:160.48mg
6.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.01g
4.02%
Manganese:0.57mg
28.55%
Vitamin B1:0.11mg
7.22%
Copper:0.12mg
6.16%
Vitamin E:0.87mg
5.77%
Folate:22.3µg
5.57%
Iron:0.99mg
5.5%
Selenium:3.84µg
5.49%
Vitamin C:4.26mg
5.16%
Phosphorus:49.35mg
4.94%
Vitamin K:5.17µg
4.93%
Magnesium:18.66mg
4.67%
Vitamin B3:0.92mg
4.6%
Vitamin B2:0.08mg
4.49%
Fiber:0.95g
3.81%
Vitamin A:156.96IU
3.14%
Zinc:0.46mg
3.09%
Potassium:97.23mg
2.78%
Vitamin B5:0.12mg
1.16%
Vitamin B6:0.02mg
1.08%
Source:My Recipes