Quince Tart Tatin

Ingredients

• 200g sweet shortcrust pastry
• 4 large quinces
• 2 lemons
• 125g unsalted butter
• 175g Fairtrade caster sugar
• Crème frâiche / vanilla ice
• cream to serve (optional)

Directions

1. Finely zest and half both lemons. Peel, core and half the 4 quinces.
2. Rub the fruit with the lemon halves to prevent discolouration.
3. Melt the butter in a pan, add the caster sugar and stir.
4. Cook over a medium heat until deep golden brown.
5. Add the quinces to the melted caramel, cut side up, and cook for 15-25 minutes until caramelised and softened. Turn once.
6. Remove from the heat, and cool for 15 minutes. Pre-heat oven to 190°C.
7. Transfer the quinces to a tin, cut side up, sprinkle over the grated lemon zest and pour over any remaining caramel. Roll out the pastry to about 1” larger than the dish.
8. Drape the pastry over the fruit, tuck the edges around the quince and into the sides of the tin.
9. Bake in pre-heated oven for about 20-25 minutes.
10. Allow to cool, and use a flat plate to invert.
11. Serve with crème frâiche or vanilla ice cream.