MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quince Tarts
Categories: Tarts
Yield: 1 Tart

MMMMM---------------------PARBOILED QUINCES--------------------------
2 Quinces
1 1/2 c Red wine
2 c Water

MMMMM---------------------------PASTRY--------------------------------
1 3/4 c Flour (210 g)
1 tb Sugar
3/4 ts Salt
1/2 c Butter (113 g)
1 Egg
4 tb Water; added 1 tb at a time

MMMMM--------------------------FILLING-------------------------------
Parboiled quinces (above)
1/4 c Sugar
1/4 ts Cinnamon
1/4 ts Ground ginger
1/8 ts Ground cloves
1 tb Rosewater
Milk or egg wash;
- for the pastry
- (optional)

Peel and core the quinces. Cut them into 1/4" slices.

Put the quinces, wine, and water into a medium sized saucepan. Bring
to a boil. Reduce to a simmer and cook for approximately 20 minutes.
The quinces should be tender when poked with a fork. Pour off the
cooking liquid and let the quince cool. This step can be completed in
advance.

When you are ready to assemble the pie, make the pastry. Put the
flour, sugar, and salt in a large bowl. Stir to combine. Chop the
butter into small pieces. Work the butter into the flour mix until a
fine meal forms. Add the egg. Add the water one tablespoon at a time.
Using your hands and/or a spoon, work the mix until it holds its
shape as a ball. It will still feel dry to the touch.

If you are going to bake the pie immediately, put the pastry in the
refrigerator to chill and preheat the oven to 450?F. Grease a 9" pie
dish with butter or baking spray. Either the prepared pastry or the
assembled pie can rest in the refrigerator before baking if needed.

Put the cooked quinces into a large bowl. Add the sugar, cinnamon,
ginger, cloves, and rosewater. Toss gently to combine without
breaking up the pieces too much.

Assemble the pie by first dividing the pie crust into two balls. Roll
out the first ball into a large, even circle on a floured surface.
Line the 9" pie dish with pastry.

Arrange the seasoned quinces in an even layer inside the crust.

Roll out the second crust and place it on top of the pie. Cut off any
excess pastry. Use a fork or your fingers to seal the edges. Cut vent
holes or slits into the top crust. At this stage you can add a milk
or an egg wash for an especially golden crust.

Put the pie on a baking sheet and put it in the oven. Bake at 450?F
for 10 minutes. Then reduce the temperature to 350?F and bake for
about 35 minutes until the pie is golden brown. Cool on a rack before
serving.

Recipe by Marissa Nicosia

Recipe FROM: <https://rarecooking.com/>

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