Desserts > History of Desserts > Medieval Desserts > Sweet Pies and Tarts in the Middle Ages
Medieval Quince Tart (Tarte de Coing)
A quince tart recipe, drawing inspiration from medieval European banquets. This tart emphasizes the fragrant and slightly tart flavor of quince, a fruit highly valued in the Middle Ages, combined with warming spices and a delicate pastry crust. It's a dessert fit for a king!
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter, cold and cubed
- 4-6 tablespoons Iced water
- 3 medium Quince, peeled, cored, and sliced
- 80 ml Honey
- Pinch Saffron threads
- 1/4 teaspoon Ground cardamom
- 1 Cinnamon stick
- 1 Egg, beaten (for egg wash)
Prepare the Quince
Quince can be quite hard, so it requires a bit of preparation. Peel, core, and slice the quince. Place the sliced quince in a saucepan with enough water to cover them. Add the cinnamon stick. Bring to a simmer and cook until the quince is slightly softened but still holds its shape (about 20-25 minutes). Drain the quince, reserving about 50ml of the cooking liquid. Discard the cinnamon stick.
Prepare the Tart Crust
In a large bowl, combine the flour and cold butter. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the iced water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Quince Filling
In a bowl, gently toss the cooked quince slices with honey, saffron threads, and ground cardamom. Add a tablespoon or two of the reserved quince cooking liquid to the mixture to moisten. The saffron will infuse a beautiful color and aroma.
Assemble the Tart
On a lightly floured surface, roll out the chilled dough to a 10-inch circle. Carefully transfer the dough to a 8-inch tart pan with a removable bottom. Trim the edges of the dough and crimp them decoratively. Arrange the spiced quince slices in the tart pan in a circular pattern. Brush the edges of the crust with the beaten egg.
Bake the Tart
Preheat your oven to 180°C (350°F). Bake the tart for 40-45 minutes, or until the crust is golden brown and the quince is tender and slightly caramelized. Keep an eye on the crust and cover loosely with foil if it begins to brown too quickly.
Cool and Serve
Let the tart cool completely in the tart pan before serving. A light dusting of icing sugar enhances the presentation and sweetness. This tart is best served at room temperature, allowing the flavors to fully develop.
Nutrition Facts Estimated per 100g of product
Note: These values are estimates and can vary based on specific ingredients and preparation methods. Calories: 230-260 kcal Carbohydrates: 32-37g Protein: 1-2g Fat: 11-13g
Other Important Considerations for Nutrition
Quince is a good source of fiber and vitamin C. This tart is higher in sugar due to the honey. Using less honey and incorporating more quince into each serving can help to balance the sugar content. Whole wheat flour can also be used for a healthier crust. Consider the overall carbohydrate intake and adjust portion sizes accordingly.
FAQ
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Why is quince cooked before being used in the tart?
Quince is very hard and astringent when raw. Cooking it softens the fruit and makes it more palatable. -
Can I use pre-made pastry dough?
Yes, you can use pre-made pastry dough to save time. -
How do I store the leftover tart?
Store leftover tart in an airtight container in the refrigerator for up to 3 days.