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MSGID: 35110.fidonet_cooking@1:105/500 2d88edc5
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quince Tarts
 Categories: Tarts
      Yield: 1 Tart
 
MMMMM---------------------PARBOILED QUINCES--------------------------
      2    Quinces
  1 1/2 c  Red wine
      2 c  Water

MMMMM---------------------------PASTRY--------------------------------
  1 3/4 c  Flour (210 g)
      1 tb Sugar
    3/4 ts Salt
    1/2 c  Butter (113 g)
      1    Egg
      4 tb Water; added 1 tb at a time

MMMMM--------------------------FILLING-------------------------------
           Parboiled quinces (above)
    1/4 c  Sugar
    1/4 ts Cinnamon
    1/4 ts Ground ginger
    1/8 ts Ground cloves
      1 tb Rosewater
           Milk or egg wash;
           - for the pastry
           - (optional)
 
  Peel and core the quinces. Cut them into 1/4" slices.
  
  Put the quinces, wine, and water into a medium sized saucepan. Bring
  to a boil. Reduce to a simmer and cook for approximately 20 minutes.
  The quinces should be tender when poked with a fork. Pour off the
  cooking liquid and let the quince cool. This step can be completed in
  advance.
  
  When you are ready to assemble the pie, make the pastry. Put the
  flour, sugar, and salt in a large bowl. Stir to combine. Chop the
  butter into small pieces. Work the butter into the flour mix until a
  fine meal forms. Add the egg. Add the water one tablespoon at a time.
  Using your hands and/or a spoon, work the mix until it holds its
  shape as a ball. It will still feel dry to the touch.
  
  If you are going to bake the pie immediately, put the pastry in the
  refrigerator to chill and preheat the oven to 450?F. Grease a 9" pie
  dish with butter or baking spray. Either the prepared pastry or the
  assembled pie can rest in the refrigerator before baking if needed.
  
  Put the cooked quinces into a large bowl. Add the sugar, cinnamon,
  ginger, cloves, and rosewater. Toss gently to combine without
  breaking up the pieces too much.
  
  Assemble the pie by first dividing the pie crust into two balls. Roll
  out the first ball into a large, even circle on a floured surface.
  Line the 9" pie dish with pastry.
  
  Arrange the seasoned quinces in an even layer inside the crust.
  
  Roll out the second crust and place it on top of the pie. Cut off any
  excess pastry. Use a fork or your fingers to seal the edges. Cut vent
  holes or slits into the top crust. At this stage you can add a milk
  or an egg wash for an especially golden crust.
  
  Put the pie on a baking sheet and put it in the oven. Bake at 450?F
  for 10 minutes. Then reduce the temperature to 350?F and bake for
  about 35 minutes until the pie is golden brown. Cool on a rack before
  serving.
  
  Recipe by Marissa Nicosia
  
  Recipe FROM: 
 
MMMMM
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