Fall Desert Quince Puff Pastry Tarts with Roasted Pecans and Vanilla Sauce
Quince are not a pretty fruit. Far from perfectly shaped they resemble an oversized, rock-hard pear. However, once peeled and stewed with sugar, like apples for a compote, quince are versatile. You can make a quince paste, which is delicious with cheese or follow this recipe for Quince Puff Pastry Tarts from Jeany Cronk’s kitchen.
“We live in a little village called Cotignac in Provence, whose name is said to derive from the French word for Quince. These beautiful fruits are used frequently in local cuisine and celebrated with their own village festival at the end of October. In case you cannot get hold of them you can replace them with firm and tart apples or/and pears.”
Quince Puff Pastry Tarts with Roasted Pecans and Vanilla Sauce
The colours of fall (orange quince, brown nuts and vanilla sauce) come together in this dessert. The trick if you are having company is to make the pieces (pastry, quince compote and toppings) in advance.
We suggest you make all the basic ingredients, i.e. the quince compote, roasted nuts and vanilla sauce before hand, then you have only a couple of simple jobs to complete the tarts just before serving.
Instead of cream you can serve with vanilla ice cream for a delicious alternative.
Wine Pairing: We served this with our moreish gastronomic Rosé, Etoile, which has these stunning, concentrated stone fruit flavours, which work so well with all sorts of puddings. Since we’re often a little unsure which wine to serve with deserts, I would urge you to have a go with this lovely cuvée.