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Tatin of Caramelized Quince with an Orange Milk Emulsion

Rate this recipe 3/5 (223 Votes)


  • 1 lb of quince (Quince are typically available around September. Can be substituted for an apple or pear)
  • 3 1/2 tbsp of butter
  • 1 puff pastry
  • 2 cups of water
  • 1 1/3 cups of sugar
  • 3 1/2 tbsp of butter
  • 1/4 cup of brown sugar
  • scant 1/2 cup of milk
  • 1/2 cup of cream
  • 3 egg yolks
  • 2 oranges
  • 1/4 cup of sugar
  • 1 lemon


Servings 4


Step 1

Preheat oven to 350°.

Boil the milk, the cream, the orange zests and put half of the cream with the whipped yolks and the sugar. Add this gradually back to the first mix when it has cooled some. Mix, strain and reserve in the fridge.

Step 2

Peel the quinces, cut them in quarters and cook them with water, lemon juice, vanilla and sugar for 35 minutes. Check the cooking with a knife. Drain and caramelize the quinces with butter and brown sugar for 10 minutes.

Step 3

Cut rounds of the flaky pastry and cook for 15 minutes.

Step 4

Assemble the tatin pie with the roasted quinces cut in quarters on the flaky pastry dough.

Step 5

Serve the tatin pie warmed in the oven and the orange milk mixed into foam and in a glass on the side.

*Pears, apples, quinces, pineapples, peachs and apricots ... i love to change the fruits of the tatin pie, just be careful, caramelize the fruits first.

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