Quince and Almond Tart

Name: Quince and Almond Tart
Yield: 8 servings
Cuisine: Iranian
Ingredients: ½ pounds quinces (preferably small ones, about 4); 1 cup light brown sugar; 1 small piece vanilla bean; 1½ cups flour; 5 tablespoons chilled unsalted butter, cut in small bits; 2½ tablespoons chilled vegetable shortening, cut in small bits; About 3 tablespoons ice water, as needed; 1 cup plus 2 tablespoons almonds (not blanched), lightly toasted; 2 tablespoons sugar; 2 tablespoons sugar; 1 egg, lightly beaten; ¼ cup milk; ⅛ teaspoon almond extract; Pinch of salt; Pinch of salt

Preparation info

8
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

An abundance of smooth, intense quince slices are cooked in brown-sugar syrup, then arranged prettily over an almond filling baked in a flaky pastry case.

Ingredients

½ pounds quinces (preferably small ones, about 4)
1 cup light brown sugar
1 small

Europe
Asia
Greece
Argentina
United States
France
New Zealand
Iran
Mediterranean
Pie
Vegetarian

Method

Halve and peel quinces, reserving peelings. With melon-ball cutter, remove seeds and cores. Combine with peelings in large, nonaluminum pot. Add quince halves and water to cover. Simmer, partly covered, until almost tender, 30–45 minutes. Add sugar and vanilla and simmer, uncovered, until fruit is soft (which can vary from ½ to 1½ hours; test often). With slotted spoon t