Subj : Quince Tarts To : All From : Ben Collver Date : Sun Nov 23 2025 07:56:15 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: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .