Apple-Membrillo Tart

apple membrillo tart
Photo: Justin Walker
Prep Time:
30 mins
Total Time:
2 hrs
8 to 10 Serves

For a tart that's both sweet and, well, tart, use Granny Smith apples. They're the perfect partner for the membrillo (Spanish quince paste) in the filling. Serve with creamy blue cheese, jewel-like green grapes, and crunchy Marcona almonds for the ultimate dessert platter.


  • ½ recipe Test Kitchen's Favorite Pate Brisee

  • 4 ounces membrillo (quince paste), such as Mitica, room temperature

  • 2 small Granny Smith apples, cored, peeled, and cut into ⅛-inch slices

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons sugar

  • Marcona almonds, grapes, and blue cheese, such as Bayley Hazen, for serving


  1. Preheat oven to 400 degrees. Roll out dough into a 1/4-inch-thick rectangle; fit into a tart pan. Trim edges flush with pan. Prick dough lightly with a fork and freeze until firm, 15 minutes.

  2. Reserve 1 tablespoon membrillo; mash remainder with 1 teaspoon water until spreadable. Using an offset spatula, spread evenly over dough in pan. Shingle apples over top. Brush with 1 tablespoon butter; sprinkle with sugar. Bake until pastry is golden and apples are browned and tender, about 1 hour. Meanwhile, in a small saucepan over medium, heat reserved membrillo with 1 tablespoon water and remaining 1 tablespoon butter, stirring often, until smooth.

  3. Remove tart from oven; brush apples with glaze. Return to oven; bake until apples just darken in spots and caramelize, about 10 minutes more. Let cool completely before slicing. (Tart can be stored, loosely covered, at room temperature up to 1 day.) Serve with almonds, grapes, and cheese.


For a savory spin on the pate brisee used here, pulse 1/2 teaspoon chopped fresh rosemary into the flour mixture before adding the butter.

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