The finished tart has a sophisticated, barely-sweet flavor thanks to the cardamom-kissed quince, tart apples and whole grain flour. The charcoal-hued crust bakes up crisp with the rich flavor of buckwheat that I find completely addictive. These bold tastes are tempered by tender apples, which caramelize a bit around the tips.
Prep: 40 minutes
Cook: 2 hours 30 minutes
Chilling time: 45 minutes
Total: 3 hours 55 minutes
This recipe has a few different steps: roasting the quince, pureeing them to a paste and reducing their syrup, making the dough, and assembling the tart. However, the quince can be made up to a month ahead and stored in the refrigerator in their syrup; the pie dough can be made one or two days ahead; and the finished tart keeps well for at least a day or two.
This will make enough quince for 3 tarts; they are also delicious eaten on their own with cheese and crackers, or chopped and baked into muffins or pancakes.
As for the crust, be sure to use sweet white rice flour (such as Mochiko brand), which is naturally stickier than regular rice flour. I like using the fraisage method (in which portions of crumbly dough are scraped across the counter under your palm) to bring the dough together, but if that freaks you out, you can just give the dough a quick knead in the bowl until it sticks together in a ball. This dough is a bit more delicate to roll out than a wheat-based pie dough, so be gentle with it, use plenty of flour, and keep a metal bench scraper or spatula nearby to help you turn and flip the dough as you roll it out. I like to get it started by using a pressing motion with the rolling pin. If it cracks or tears, smush it back together with your hands, or use dough scraps to repair tears in the final dough. See my original post on gluten-free pie dough
for photos of the fraisage process.
All ounce measurements here are by weight.
The roasted quince is adapted from Seasonal Fruit Desserts.
Nutritional values are based on one of eight servings.