Quince Upside-Down Tart

Health score
1%
Quince Upside-Down Tart
45 min.
9
356kcal

Suggestions


Indulge in the delightful flavors of autumn with this Quince Upside-Down Tart, a dessert that beautifully showcases the unique taste of quince. This elegant tart is not only a feast for the eyes but also a treat for the palate, combining the natural sweetness of honey and the tartness of fresh lemon juice to create a harmonious balance. The tender, caramelized quince slices are arranged in a stunning spokelike pattern, making it a showstopper for any gathering.

With a preparation time of just 45 minutes, this recipe is perfect for both novice bakers and seasoned chefs looking to impress their guests. The buttery, flaky pie crust envelops the luscious fruit, creating a delightful contrast in textures. As the tart bakes, your kitchen will be filled with an irresistible aroma that will have everyone eagerly anticipating dessert.

Whether you're hosting a dinner party or simply treating yourself to a special dessert, this Quince Upside-Down Tart is sure to become a favorite. Serve it warm, and watch as your friends and family savor each bite, relishing the unique flavors and the comforting essence of homemade goodness. Don't miss the chance to elevate your dessert game with this exquisite recipe!

Ingredients

  • 1.5 tablespoons butter 
  • 0.3 cup honey 
  • tablespoons juice of lemon fresh
  • 2.5 pounds quinces cored peeled thinly sliced ( 5 quince)
  • 15 ounce pie crust dough refrigerated (such as Pillsbury)
  • 0.3 cup sugar divided

Equipment

  • frying pan
  • oven
  • whisk
  • aluminum foil

Directions

  1. Melt butter in a 10-inch cast-iron or large, heavy skillet over medium heat. Stir in 3 tablespoons sugar; remove from heat. Arrange quince slices spokelike on top of butter mixture, working from center of pan to edge.
  2. Combine 1 tablespoon sugar, honey, and juice, stirring well with a whisk.
  3. Drizzle mixture evenly over quince slices. Cover pan with foil; cook over medium heat 30 minutes.
  4. Remove pan from heat; carefully remove foil. Cool 10 minutes.
  5. Preheat oven to 40
  6. Roll dough into an 11-inch circle; place over quince mixture. Tuck edges of crust into sides of pan.
  7. Cut 2 small slits in top of dough to allow steam to escape.
  8. Bake at 400 for 20 minutes or until lightly browned.
  9. Let stand 5 minutes.
  10. Place a plate upside down on top of pan, and invert onto plate.
  11. Serve warm.

Nutrition Facts

Calories356kcal
Protein3.8%
Fat35.25%
Carbs60.95%

Properties

Glycemic Index
23.04
Glycemic Load
13.83
Inflammation Score
-3
Nutrition Score
6.5499998826696%

Flavonoids

Catechin
0.94mg
Epicatechin
0.84mg
Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:355.59kcal
17.78%
Fat:14.37g
22.1%
Saturated Fat:5.07g
31.68%
Carbohydrates:55.89g
18.63%
Net Carbohydrates:52.28g
19.01%
Sugar:13.4g
14.89%
Cholesterol:5.02mg
1.67%
Sodium:213.77mg
9.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.48g
6.96%
Vitamin C:20.88mg
25.31%
Fiber:3.61g
14.44%
Iron:2.16mg
11.98%
Manganese:0.22mg
10.86%
Vitamin B1:0.16mg
10.43%
Copper:0.2mg
10.19%
Folate:38.11µg
9.53%
Potassium:304.77mg
8.71%
Vitamin B3:1.54mg
7.72%
Vitamin B2:0.12mg
7.31%
Phosphorus:56.78mg
5.68%
Selenium:3.59µg
5.12%
Magnesium:17.7mg
4.43%
Vitamin B6:0.08mg
3.93%
Vitamin K:3.61µg
3.44%
Vitamin B5:0.31mg
3.09%
Calcium:24.32mg
2.43%
Vitamin A:109.48IU
2.19%
Zinc:0.29mg
1.93%
Vitamin E:0.28mg
1.86%
Source:My Recipes
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