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Epicurious

Quince and Almond Tart With Rosé

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(2)

Slice of a quince tarte tatin
Photo by Alex Lau

Quince really are my favorite. These alluring fruits are easily mistaken for apples or pears at the farmers market but have a completely unique flavor, redolent of lychee and pineapple. They have to be cooked to transform the hard, cottony flesh into a fragrant, juicy fruit. I like to poach them in rosé with a dash of cocktail bitters—both to enhance the naturally pink color they turn when cooked and to highlight their perfume—plus a few warm spices. Once the quince are poached, which you can do days ahead, the rest of the tart comes together quickly using an upside-down, Tatin-style method.

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