This quince recipe is for a quick and easy puff pastry tart topped with shaved almonds and a creamy mascarpone whip.
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.
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.
What if I Can’t Find Quince?
For this recipe, you can swap either apples or pears.
What Else Can I Do with Quince?
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 Recipe: Puff Pastry Tart
- 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
- 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.
- 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.