Desserts > History of Desserts > Renaissance to 19th Century Desserts > The Rise of Sugar and its Impact on Dessert Making

Renaissance Quince Tart: Sweetness from Sugar's Rise

Experience a taste of the Renaissance with this Quince Tart recipe. As sugar became more accessible, fruit tarts like this one graced the tables of the elite. This recipe captures the essence of the era, highlighting the delightful combination of tart quince and sweet spices, baked in a rich pastry crust.

Prep Time
45 minutes
Cook Time
60 minutes
Servings
8
Ingredients
  • 1 kg Quince
  • 200 g Granulated Sugar
  • 500 ml Water
  • 2 tbsp Lemon Juice
  • 1 Cinnamon Stick
  • 1/2 tsp Ground Ginger
  • Pinch Nutmeg
  • 300 g All-Purpose Flour
  • 150 g Unsalted Butter, cold and cubed
  • 2 tbsp Icing Sugar
  • 1 Egg Yolk
  • 4-6 tbsp Cold Water

Preparing the Quince

Peel, core, and quarter the quince. Place the quince pieces in a saucepan and cover with water. Add the granulated sugar, lemon juice, cinnamon stick, ground ginger, and nutmeg. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the quince is tender and translucent. Remove from heat and let cool slightly. Drain the quince, reserving the syrup.

Making the Pastry

In a large bowl, combine the flour and butter. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the icing sugar. In a separate bowl, whisk together the egg yolk and cold water. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Assembling the Tart

Preheat oven to 180°C (350°F). On a lightly floured surface, roll out the pastry dough to a thickness of about 3mm. Carefully transfer the pastry to a 23cm tart pan. Trim the edges and prick the base with a fork. Arrange the poached quince pieces in the tart shell. Brush the quince with some of the reserved syrup.

Baking the Tart

Bake for 45-60 minutes, or until the pastry is golden brown and the quince is tender. If the pastry starts to brown too quickly, cover the edges with foil. Let the tart cool slightly before serving. Serve warm or at room temperature, optionally with a dollop of cream or custard.

Nutrition Facts Estimated per 100g of product

Calories: 250-300 kcal Carbohydrates: 40-50g Protein: 2-3g Fat: 8-12g Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

This recipe contains a significant amount of sugar. Individuals with diabetes or those watching their sugar intake should be mindful of portion sizes. Quince is a good source of fiber. The spices used (cinnamon, ginger, nutmeg) may offer some antioxidant benefits. This tart is not suitable for those with gluten or dairy sensitivities unless modifications are made to the recipe.

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FAQ

  • Can I use a different fruit?

    While quince is traditional, you can substitute with apples or pears, but adjust the cooking time accordingly.
  • Can I make the pastry ahead of time?

    Yes, the pastry can be made a day in advance and stored in the refrigerator.
  • How do I store the tart?

    Store the tart in an airtight container at room temperature for up to 3 days.