Stephanie Alexander’s Quince Tart

Name: Stephanie Alexander’s Quince Tart
Yield: One 10-inch tart, about 10 servings
Cuisine: Italian
Ingredients: 1¼ cups all-purpose flour (spoon flour into dry-measure cup and level off); ½ teaspoon baking powder; ¼ teaspoon salt; 8 tablespoons (1 stick) unsalted butter, cold, cut into 8 pieces; 3 cups sugar; 6 large apple quinces, peeled, halved, and cored, with each half cut into 3 pieces (see Note); 1 vanilla bean, split; 2 tablespoons lemon juice; 2 tablespoons all-purpose flour; 3 tablespoons water; 8 tablespoons (1 stick) unsalted butter; 2 large eggs; ½ cup sugar; 6 cups water

Preparation info

One 10 inch tart, about
10
servings

Difficulty
Medium

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

When I visited Australia for the first time in May 2002, I was privileged to meet Stephanie Alexander, the country’s most widely acclaimed food writer. A veteran of many cookbooks and the former chef-owner of Stephanie’s Restaurant, she is the author of the impressive tome The Cook’s Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen

Ingredients

Australian
Oceania
Europe
Australia
Italy
Dessert
Pie
Mediterranean
Vegetarian

Ingredients

Method