Win the hearts of your Thanksgiving guests with these dainty, sophisticated, not-too-sweet tartlets topped with dollops of crème fraîche. Note: Quince paste (membrillo) can be found in the gourmet cheese section of many grocery stores.

This recipe is one of our desserts to give thanks for.
Servings: Serves 6
  • Perfect Pie Dough get the recipe
  • Flour , for dusting
  • 12 ounces quince paste
  • 3/4 Tbsp. butter
  • 1/4 tsp. salt
  • 1 1/2 Tbsp. dessert wine , such as sherry or muscat
  • Creme fraiche , for serving
  • Mint leaves , for garnish (optional)
  • Directions
    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.


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