• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dessert

    Quince Recipe: Puff Pastry Tart

    Published: Dec 22, 2018 · Modified: Oct 7, 2022 · 2 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!

    This quince recipe is for a quick and easy puff pastry tart topped with shaved almonds and a creamy mascarpone whip.

    quince recipe- tart cut and served

    Do you know what quince is?

    This funny looking fruit begins appearing in the produce section in late fall, sticks around through winter, and looks a lot like a cross between an apple and a pear.

    The next time you see quince, grab some!  They’re perfect on this quick and easy puff pastry tart.

    quince

    What’s the Best Way to Eat Quince?

    There’s really only one rule to remember with quince– it needs to be cooked.

    But don’t worry– it won’t make you sick if you try it raw.  It just won’t taste very good!

    When it’s raw, quince has an unpleasant texture, but when cooked, it transforms into something fabulous and delicious.

    How Do I Know When Quince Is Ripe?

    Quince will turn from green to yellow as it ripens, and become very fragrant when it’s ready to eat.

    quince tart after baking

    What if I Can’t Find Quince?

    For this recipe, you can swap either apples or pears.

    What Else Can I Do with Quince?

    If you just can’t get enough quince, try it in these apple crostatas with quince or this apple quince crisp.

    Can I Skip the Mascarpone Whipped Cream?

    I wouldn’t skip it altogether– this tart needs the added moisture from the whipped topping.

    If you don’t have mascarpone, you could use regular whipped cream instead.

    Can I Make This Quince Recipe Ahead of Time?

    Partially.  Just don’t prepare the fruit ahead of time.

    Quince, just like apples and pears, will turn brown after it’s exposed to oxygen.  Avoid cutting it until you’re ready to bake.

    Check the recipe card for tips on how to prepare the rest of the tart ahead of time.

    quince puff pastry tart

    quince puff pastry tart
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Quince Recipe: Puff Pastry Tart

    This quince recipe is for a quick and easy puff pastry tart topped with shaved almonds and a creamy mascarpone whip.
    Makes 6 small servings or 4 generous servings.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time15 mins
    Cool Time5 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Servings: 6 people
    Calories: 281kcal
    Freezer Friendly?
    No
    Will It Keep?
    1-2 Days
    Prevent your screen from going dark

    Ingredients

    • ½ sheet puff pastry, cut lengthwise
    • 1 quince, cored and thinly sliced
    • ½ orange OR lemon, zested + juiced
    • 2 tablespoons brown sugar, divided
    • 1 egg, beaten
    • 2 ounces mascarpone
    • 2 ounces cream cheese
    • 2 ounces heavy cream
    • 1 tablespoon toasted + shaved almonds
    • powdered sugar to serve, optional

    Instructions

    • Preheat oven to 425ºF.  Put a glass mixing bowl in the freezer.
    • Line a baking sheet with parchment paper.  Add the puff pastry, and use a table knife to draw a small border line (~½" wide) on the outside of the pastry.  Take care to not cut all the way through the dough!
      Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to ¼" thickness, and work on a floured surface instead of parchment paper.
    • Add quince, orange or lemon juice, and half the sugar to a bowl and toss.  Drain off the juice.
    • Arrange the quince in a single layer on the puff pastry, leaving the border empty.  (Some overlapping fruit is okay.)
    • Brush the beaten egg along the border and any other exposed pastry.  
      Tip: Make sure to avoid getting egg on the sides of the pastry, because it will keep the puff from rising.
    • Bake about 15 minutes, or until the puff is golden.
    • While the puff bakes, take the mixing bowl out of the freezer.  Add the orange or lemon zest, mascarpone, cream cheese, and remaining sugar to the bowl.  Use an electric hand mixer set to high, and beat the mixture until it forms stiff peaks.
    • Cool the tart for about 5 minutes, sprinkle the tart with almonds, and serve with a dollop of mascarpone whip.
    • Leftovers:
      This tart is best right after baking, but leftovers can be stored in the fridge 1-2 days. Eat leftovers cool, or bake for 3-5 minutes to warm it up.

    Notes

    Make Ahead: 
    • Prep the puff pastry up to one day ahead, and tightly wrap it. 
    • Make the mascarpone whip up to one day ahead, but be aware that you may need to "re-whip" it slightly before serving.
    • Avoid cutting the quince ahead of time-- the fruit will brown.
    Nutritional information does not include optional powdered sugar.

    Nutrition

    Calories: 281kcal (14%) | Carbohydrates: 21g (7%) | Protein: 4g (8%) | Fat: 20g (31%) | Saturated Fat: 8g (50%) | Cholesterol: 60mg (20%) | Sodium: 103mg (4%) | Potassium: 148mg (4%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 475IU (10%) | Vitamin C: 11.5mg (14%) | Calcium: 51mg (5%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
    « Butternut Squash Quiche with Caramelized Onions
    Roasted Brussels Sprouts Salad with Persimmons »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    1. Nellie Tracy

      March 30, 2019 at 11:25 pm

      5 stars
      Such an easy and delicious pastry! Definitely a new favorite!

      Reply
    2. Gina Matsoukas

      March 31, 2019 at 12:01 am

      5 stars
      Love puff pastry tarts and this one is DELISH!

      Reply

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • Sardine Fish Cakes in a stack with sauce on the serving tray
      A Canned Sardine Recipe: Mini Fish Cakes
    • pan-seared rockfish on a plate
      Pan-Seared Rockfish
    • pan-seared red snapper on plates
      Pan-Seared Red Snapper
    • crab butter sauce on a platter with crab legs
      Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.