Quince and Hazelnut Tart
Quince and Hazelnut Tart
Ingredients
For the Tart Dough
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water, or as needed
For the Quince Filling
- 2 quince, medium, peeled, cored, and thinly sliced
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cinnamon stick
For the Hazelnut Frangipane
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup hazelnut flour
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
For Assembly and Garnish
- 1 egg yolk, beaten with 1 teaspoon water (for egg wash)
- 2 tablespoons sliced almonds, optional, for garnish
- 1 tablespoon powdered sugar, optional, for dusting
Instructions
- 1
To make the tart dough: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 8 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
While the dough chills, prepare the quince filling: In a medium saucepan, combine the sliced quince, 1 cup water, 1/2 cup granulated sugar, lemon juice, and cinnamon stick. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until the quince is tender but still holds its shape. Remove the cinnamon stick and let the quince cool in its syrup.
⏱️ 25 min
- 4
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled tart dough into a 10-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the tart shell with a fork several times.
⏱️ 10 min•🌡️ 375
- 5
Blind bake the tart shell: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and let cool slightly.
⏱️ 22 min•🌡️ 375
- 6
While the crust cools, prepare the hazelnut frangipane: In a medium bowl, cream together the softened butter and 1/4 cup granulated sugar until light and fluffy. Beat in the egg, then stir in the hazelnut flour, 1 tablespoon all-purpose flour, and vanilla extract until just combined.
⏱️ 10 min
- 7
Spread the frangipane evenly over the bottom of the partially baked tart shell. Arrange the cooled quince slices decoratively over the frangipane. Brush the edges of the tart crust with the egg wash and sprinkle with sliced almonds, if using.
⏱️ 10 min
- 8
Bake for 25-30 minutes, or until the frangipane is set and golden brown, and the crust is deeply golden. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.
⏱️ 30 min•🌡️ 375
- 9
Let the tart cool completely on a wire rack before removing it from the pan. Dust with powdered sugar, if desired, before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Quince and Hazelnut Tart
Ingredients
For the Tart Dough
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water, or as needed
For the Quince Filling
- 2 quince, medium, peeled, cored, and thinly sliced
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cinnamon stick
For the Hazelnut Frangipane
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup hazelnut flour
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
For Assembly and Garnish
- 1 egg yolk, beaten with 1 teaspoon water (for egg wash)
- 2 tablespoons sliced almonds, optional, for garnish
- 1 tablespoon powdered sugar, optional, for dusting
Instructions
- 1
To make the tart dough: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 8 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
While the dough chills, prepare the quince filling: In a medium saucepan, combine the sliced quince, 1 cup water, 1/2 cup granulated sugar, lemon juice, and cinnamon stick. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until the quince is tender but still holds its shape. Remove the cinnamon stick and let the quince cool in its syrup.
⏱️ 25 min - 4
Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled tart dough into a 10-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the tart shell with a fork several times.
⏱️ 10 min•🌡️ 375 - 5
Blind bake the tart shell: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is lightly golden. Remove from oven and let cool slightly.
⏱️ 22 min•🌡️ 375 - 6
While the crust cools, prepare the hazelnut frangipane: In a medium bowl, cream together the softened butter and 1/4 cup granulated sugar until light and fluffy. Beat in the egg, then stir in the hazelnut flour, 1 tablespoon all-purpose flour, and vanilla extract until just combined.
⏱️ 10 min - 7
Spread the frangipane evenly over the bottom of the partially baked tart shell. Arrange the cooled quince slices decoratively over the frangipane. Brush the edges of the tart crust with the egg wash and sprinkle with sliced almonds, if using.
⏱️ 10 min - 8
Bake for 25-30 minutes, or until the frangipane is set and golden brown, and the crust is deeply golden. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.
⏱️ 30 min•🌡️ 375 - 9
Let the tart cool completely on a wire rack before removing it from the pan. Dust with powdered sugar, if desired, before serving.
⏱️ 5 min