Quince Paste and Crème Fraîche Tartlets
Recipe created by Cheryl Slocum
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.
This recipe is one of our desserts to give thanks for.
Servings: Serves 6
Ingredients
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.
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.