I poached a whole lot of quinces the other day (I bought a kilo bag at the Flemington market last weekend) and decided that I couldn’t just eat them all plain. So I started thinking about things I could do with them. And I decided some quick mini quince and caramel tarts were in order, since I had all the other ingredients at hand.
I used Careme’s vanilla bean shortcut pastry, which I had waiting in the freezer for just such an impulse (I am obsessed with Careme pastry, it is so much better than ordinary frozen pastry, I’m not sure I can go ever back).
Somehow, I mostly only have ridiculous novelty cutters (for instance) but no plain round ones, so I just cut the pastry with a sharp glass that was vaguely the right size.
Tartlets need to be blind baked — I guessed 15 minutes at 180 degrees, but they came out just a bit too brown. 12 minutes probably would have done it.
As usual, I forgot to put baking paper in between the baking beans and the pastry, and then, as usual, I regretted it later when we had to pick them out one by one.
After we’d done that, it was just a matter of spooning the caramel into the tarts
(Incidentally, while googling “caramelicious” I discovered that there’s a kind of marijuana named it. Dear, dear, dear.)
Then, a little bit of quince went on top of each
And they went back into the oven for 8 minutes, this time at 150 degrees.
Nom nom nom nom.