Quince Tartelettes à La Rose
Photo: Rita Banci
Ingredients
Preparation
1
Preheat oven to 190°C (375°F).
2
3
Peel, core and cut the quinces into small cubes. Melt the butter in a large saucepan and stir in sugar, cinnamon, cardamom seeds, cloves and aniseed. Toss the quince cubes and cook for about 15 minutes, stirring now and then. Pour rose water and lemon juice; stir in lemon zest. Now cook for about 30 minutes till quinces are soft and tender. Stir in raisins and remove from heat.
5
Grease a muffin mould with melted butter and sprinkle with flour. Place the dough rounds in each slot so to create a sort of little baskets. Pin with a fork. Fill the tartelettes with the quince mixture and bake for 15 minutes.
.
About
For these tartelettes I was inspired by a Lebanese recipe for baked stuffed apples that employed rose water. I thought that rose water would be perfect with quinces, especially if enhanced by the warmth of spices like cardamom, cinnamon and cloves.
For the pie crust I used my mom’s traditional recipe that goes well with almost everything.
Yield:
4 servings
Added:
Wednesday, December 22, 2010 - 1:47am