 Recipes Sabina Welserin Reconstructions 107 To make a quince tart
A rich fruit pie and quite filling. Armstrong's translation: Take quinces and cook them well and strain it and put sugar, cinnamon and strong wine thereon. Apple and pear tarts are made in the same way. Reconstruction: Stewed Quinces Place several pounds of fresh quinces, peeled, cored and chopped, into a large saucepan. Fill with water to cover and bring to a boil. Reduce heat and continue to simmer for several hours, stirring occasionally. The quinces will soften and turn into a butter. Continue to cook down until quinces have changed into a rosy red color. Puree the stewed quinces in the blender or using a food mill. Reserve 4 cups for the tart and freeze the rest for later.
The Tart 1 9" single crust pie (recipe 61) 4 c stewed quinces 1 c Ruby Port wine 1/2 c sugar 1/2 t cinnamon Place pie crust in tart pan and make it with a high fluted edge. Mix quinces, port, sugar and cinnamon together and pour into pie crust. Bake at 350 F for 30 minutes. |
