Quince tart tatin! Gluten free & vegan!
I’m telling you these quinces gave me a hard time but I managed to domesticate them with honors! Overall I had lots of fun making this with my kiddos who helped prolong the process with grace and laughter. 😄👧🏼👱🏻♀️💖 I saw these two recipes by @alittleinsanity_erika and @gintare_marcel, and then went ahead and veganised them. Of course I changed the flours and added some puremomentum to it! 😉 It came out amazingly good! Hope you get to try it!
1/2 cup almond flour,
1/2 cup buckwheat flour,
1/4 cup coconut flour,
1/2 cup oat flour,
pinch of pink salt,
3 tbsp brown sugar,
1 cinnamon stick,
1 vanilla pod.
8 tbsp coconut oil,
1 tsp apple cider vinegar,
5 tbsp cold water or more if necessary,
6 tbsp maple syrup( or agave), juice of 1 lime
Cut the quinces in 4 pieces & peel them. Put quinces in a pot of water with the cinnamon stick, vanilla pod, lime juice, 2 tbsp maple syrup & bring to simmer. Then put into the oven for 30 minutes covered to poach.
🍁Make the pastry:
Mix dry ingredients and add the oil, vinegar & water. It crumbles a lot so don’t get disappointed, that’s how it’s supposed to be!
🍁Then make the maple caramel:
Put 4 tbsp maple syrup in a pan and the pecans. Stir constantly in medium heat until in turns into caramel. Place the caramel in 20″ pan and place the quinces on top round side down in a cyclical manner. Roll the pastry on a baking sheet just 1 cm wider than the pan and carefully flip it over the quinces. It will crumble at the edges so be patient! Push down the edges inwards. Bake in a preheated oven at 180 C for 40 min. Let cool 😎 and then flip over. 👌🏼😋 Carefully!! 💚🌷