If you’re looking for a delightful alternative to traditional pies, pastry chef Joanne Chang’s ginger poached quince tarte tatin with cinnamon crème fraîche will definitely fit the bill. Check out how to make it below.
How to Make It
- 2 lbs ripe quince (4 to 5 fruit), peeled, cored, and quartered lengthwise
- 1 3-inch piece of fresh ginger, peeled and roughly chopped
- 1 14 oz package of frozen puff pastry, thawed
- 6 tbsp of unsalted butter, plus more for greasing
- 1 8 oz container crème fraîche
- 6 1/2 cups of water, divided
- 3 cups of granulated sugar, divided
- 1/4 tsp of kosher salt
- 1/8 tsp of ground cinnamon
- Boil 6 cups of water, 2 cups of sugar, and chopped ginger in a large pot, until sugar is completely dissolved. Reduce the heat and add the quinces. Maintain a gentle simmer, stirring occasionally, until the quinces are tender but not mushy, approximately 25 minutes to one hour. Allow the poached quinces to cool in the syrup until warm, for about one hour.
- Preheat your oven to 350°F. Roll out the thawed puff pastry to a thin 1/8-inch thickness, creating a delicate 10-inch round. Grease a 9-inch round baking pan with butter. Drape the puff pastry over the poached quinces.
- In a small saucepan, combine the remaining water and sugar. Bring the mixture to a boil, leaving it undisturbed until it begins to brown around the pan’s edges, approximately 10 minutes. Reduce the heat to medium and continue cooking, swirling the pan often until the caramel turns dark amber. Remove from heat, whisk in butter and salt, and immediately pour the caramel into the prepared pan, ensuring an even coating.
- Drain the poached quinces. Arrange the quinces, cut side up, tightly packed in the caramel-coated baking pan. Place the rolled-out puff pastry over the quinces. Bake in the preheated oven until the pastry reaches a deep golden brown color, approximately one hour.
- Whisk together crème fraîche and ground cinnamon in a small bowl. Carefully invert the quince tarte onto a rimmed platter. Serve warm, generously topped with the cinnamon-kissed crème fraîche.
Tips and Tricks
If you’re struggling to find quince, try looking in Middle Eastern or Asian grocery stores. You want ones that have smooth yellow skin. How long it takes the quince to get soft in the poaching liquid depends on how ripe the ones you bought are, so make sure you pay attention to the fruit while preparing the dish.
When it comes to the puff pastry, you also need to consider that the best way to thaw it is overnight in the refrigerator, so make sure you give yourself plenty of time to thaw it before you start cooking!
This beloved American classic combines the delightful flavors of graham crackers, marshmallows, and chocolate into a sweet treat that has stood the test of time for over a century. Why not try your hand at making them from scratch? Here’s our favorite easy-to-make recipe for delicious mini moon pies for you.
A Universe of Flavors
While the classic moon pies are coated in chocolate, the options don’t end there. Bakers have explored various flavors, including vanilla, salted caramel, strawberry, and banana. Moon pies also come in different sizes. ‘Double decker’ moon pies are thicker, featuring two layers of marshmallow cream between three graham crackers, all dipped in a flavored coating. Miniature-sized moon pies are another favorite, making them perfect for snacking on the go.
A DIY Moon Pie Adventure
If all this talk of moon pies has you yearning for a taste, you’re not alone! While you can find them in stores, homemade moon pies offer an extra-special and surprisingly simple treat. Look no further than cookbook author Christina Lane’s recipe for Mini Moon Pies. Her recipe, featured in her cookbook Sweet & Simple: Dessert for Two, uses common ingredients along with healthier alternatives like coconut oil and honey, providing a lighter twist on the classic chocolate-covered snack. Ready to get started, then?
● Softened unsalted butter, 4 tablespoons
● Marshmallow fluff, ¼ cup
● Powdered sugar, ¼ cup
● Honey, 1 tablespoon
● Vanilla extract, ½ teaspoon
● Fine sea salt, ¼ teaspoon
● All-purpose flour, ½ cup, plus extra for rolling
● Chocolate chips of your favorite kind, 1 cup
● Coconut oil, 1 tablespoon
● Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
● Using an electric mixer on medium speed, beat the softened butter, powdered sugar, honey, and vanilla extract until fluffy. Add the salt and flour, and beat until well combined. Chill the dough for 30 minutes.
● Transfer the chilled dough onto a floured cutting board, sprinkling flour on top. Press the dough into a 6-inch square. Using a 2-inch wide biscuit cutter or the rim of a juice glass, cut out 12 circles. Place the circles on the prepared baking sheet and bake for 10 minutes. Allow them to cool.
● In a double boiler over medium heat, melt the chocolate chips and coconut oil.
● Spread one teaspoon of marshmallow fluff onto the bottom side of 6 cookies, then sandwich them with the remaining cookies. Dip half of each sandwich into the melted chocolate. Place the moon pies on a wax paper-lined plate and chill for 10 minutes before serving.