If you have trouble finding fresh quinces for this recipe, feel free to substitute pears.

Martha Stewart Living, October 1998


Recipe Summary

Makes one 10-inch tart


Ingredient Checklist


Instructions Checklist
  • Heat oven to 375 degrees. Have ready a 10-inch tart ring on a parchment-lined baking sheet. On a lightly floured surface, roll out dough into a 12-inch circle, about 1/8 inch thick. Place circle in tart ring; gently press dough into ring. Trim dough flush with top of ring.

  • Spread frangipane in an even layer on bottom of shell; chill shell 20 minutes.

  • In a large saucepan, combine sugar, wine, 2 cups water, star anise, and cinnamon; bring to a boil over medium-high heat. Reduce heat to a very low simmer; add quinces. Cover liquid with parchment paper. Cook until quinces are just tender, 30 to 40 minutes.

  • Using a slotted spoon, transfer poached fruit to a bowl; let cool. Remove anise and cinnamon from poaching liquid. Increase heat to high; reduce liquid until slightly thickened, about 20 minutes. Set aside to cool.

  • Slice poached fruit thinly crosswise. Arrange fruit in tart shell, stem ends in the center, fanning outward. Chill 20 minutes.

  • Bake until frangipane is brown and crust is golden, 35 to 40 minutes. Transfer tart to a wire rack to cool, 25 minutes. Remove tart ring, and let cool to room temperature.

  • When ready to serve, use a small brush to glaze fruit with reserved poaching liquid.