Quince Tarte Tatin

Quince Tarte Tatin

In Europe, quinces are grown in the southern and central parts where the summers are hot, and are very often grown amongst apple trees in orchards. In France during the medieval times, quinces were greatly used for cooking. Quince jelly or paste used to be used for medicinal purposes as an aid for indigestion. Quince paste was also served with cheeses all those years ago. Now it’s almost a luxury to include quince paste on a platter of cheese, only because there don’t seem to be the abundance of quince trees around anymore.  Because of its fragrant flavour and rosy coloured flesh, we have a delightful Quince Tarte Tatin as today’s recipe.



  • 4 quinces, peeled, cored and cut into 6 or 8 pieces, depending on size of quinces
  • 250 gr sugar
  • 1 ltr water 
  • Juice of 2 lemons
  • 1 tsp vanilla extract
  • 2 star anise
  • 1 sheet puff pastry
Quince Tarte Tatin
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

Share this recipe

Stay in touch

Signup to our newsletter
* indicates required

Visit our store

103 Gardiner Street
Moora, Western Australia 6510

Secure payments