Quince and coriander tatin
Long, slow poaching or baking brings out the complex flavours of this beautiful fruit. Once cooked, the acidic flesh turns an alluring rose pink and the grainy texture becomes soft and delicately sweet with a musky aroma.
Ingredients
125g unsalted butter
125g caster sugar
250g plain flour
4 egg yolks
1 tsp vanilla extract
1 tbsp chilled water
2 large quinces, peeled, cored and sliced
110g caster sugar
80g unsalted butter
165g caster sugar extra
1 tsp coriander seeds
Method
Preheat oven to 190C. Combine 125g butter, 125g sugar and flour in a food processor and process until mixture resembles coarse breadcrumbs. Add egg yolks, vanilla extract and water and process until mixture just comes together. Turn out on a lightly floured work surface and knead lightly until smooth. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out to about 1cm thick and cut a circle to fit the top of a 22-24cm frying pan with ovenproof handle. Rest pastry on a baking sheet in the refrigerator until ready to use.
Cover quinces with water and poach with 110g sugar for 15-20 mins. Drain. Melt 80g butter in the frying pan, add extra sugar, sprinkle with coriander seeds. Pack quince slices tightly in pan, heat on low flame for about 20 mins or until caramelised, then cool a little. Place pastry on top of quinces and bake for 15-20 mins or until crust is golden and cooked through.
Cool in pan before inverting onto serving dish.
To serve
Serve warm or at room temperature with custard or mascarpone.
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