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.”