Servings: Serves 6
Preheat oven to 400°. Divide pie dough into 4 pieces; roll out each piece on a flour-dusted surface to just under 1/4 inch thick. Cut a 5-inch circle from each, then press circles into 4-inch tartlet pans; trim and crimp edges. Reroll scraps to make a total of 6 tartlets. Chill 20 minutes. Line shells with parchment paper and fill with rice or pie weights; bake 12 minutes. Remove rice and paper. Prick dough 3 times on the bottom and bake until crust is cooked and golden, 6 to 8 minutes.
Heat quince paste, butter, salt, and 3 tablespoons water over medium heat, until bubbling. Whisk to remove lumps. Remove from heat; stir in wine.
Divide quince filling among tartlets; let cool on a rack. To serve, top with a dollop of crème fraîche and a mint leaf (if using).
Note: For a South American twist on this Spanish-inspired pastry, try substituting guava paste and rum for the quince paste and dessert wine.
From the November 2009 issue of O, The Oprah Magazine
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