Description
These little pastry tarts are delicious and easy to make. I usually cook a whole bunch of quinces and preserve them.
Ingredients
- 5 cups water
- 2 cups white sugar
- ½ lemon, sliced
- ½ vanilla bean, slit lengthwise
- 2 ¼ pounds quinces – peeled, cored, and sliced
- 1 sheet frozen puff pastry, thawed
- 4 tablespoons fat-free plain Greek-style yogurt (such as Fage® 0%)
- 3 tablespoons apple jelly, or as needed
Instructions
- Combine water and sugar in a saucepan and bring to a boil. Once sugar has dissolved
- add lemon slices and vanilla bean. Add quinces
- cover
- and simmer until soft
- but still holding together
- about 45 minutes. Remove from heat and allow to cool completely. Remove and discard vanilla bean and lemon; drain quince slices and refrigerate.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unroll puff pastry on a lightly floured surface and cut into 8 squares.
- Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top
- overlapping slightly
- leaving a little room around the edges. Press dough edges up to contain filling. Place squares on the prepared baking sheet.
- Warm apple jelly in the microwave for 30 seconds and brush quince slices with jelly.
- Bake in the preheated oven until puff pastry has risen and is golden brown
- about 20 minutes. Remove from oven and cool on a wire rack.
Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 25 mins
Servings: 8