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Apple tart and quince jam

Apple tart and quince jam

I separated the yolks from the egg whites, I rubbed the yolks with powdered sugar, then I added the butter and I rubbed a little more, so that the foam came out.

I whipped the egg whites and then I added the caster sugar and incorporated them into the yolks.

I added flour and then baking powder quenched with lemon juice, plus lemon peel and orange.

I cleaned the apples, cut them into quarters, then each quarter in two and placed them on the counter. I put it in the oven for about 20 minutes, then I took it out and I poured over the apples a caramel of 3 lg of sugar, I put it in the oven for another 10 minutes then I took it out again and I greased it with quince jam. I left it in the oven for another 10 minutes.

I would have liked to put some whipped cream on top, but I didn't have ... good and so ...

How to prepare Apple tart and quince jam (video)

A video recipe on how to prepare apple tart and quince jam from: apples, quince jam, pie puff pastry, sugar and powdered sugar.


  • two apples
  • 100 grams of quince jam
  • pie puff pastry
  • sugar
  • powdered sugar

Method of preparation:

Spread a sheet of pie on the bottom of a turned tray. The pie sheet must be removed from the refrigerator beforehand and brought to room temperature.

Then spread the quince jam on the entire surface of the puff pastry, and then thinly slice two apples and spread over the entire surface of the jam.

Then sprinkle sugar all over the surface, over the apples, to crystallize. Then put in the oven at 180 degrees for 15 minutes.

When the tart is removed from the oven, sprinkle with powdered sugar. It can be served with vanilla ice cream. The recipe taken from here.

How to prepare the recipe for quince jam?

I immediately put the water with the sugar to boil, to bind the syrup. The test is done: take a drop of syrup between your fingers and when it stretches like a thread, it's ready. This is called a wire or rope test.

Then I add the fruits, I don't leave the fruits with the sugar until the next day, they leave their syrup. Made this way, my jams have a vivid natural color, they are not brown. & # 128578 And the taste & hellip what else can I tell you? Try it and you will see. & # 128578

How do we prepare quinces for jam?

Different cooking time and other additives. The quinces are cleaned well (they are very wormy, unfortunately) and cut into cubes or put on a grater.

I put them on the big grater (that smart grater from Verner) because I still put them on cakes.

Boil water and sugar, when the syrup is ready (thread test), add the grated quinces and lemon juice and let it boil.

Foam and wipe the edges of the bowl with a wet napkin, stir often, not to stick.

Boiling quince jam

Boiling takes about 15-20 minutes, do not leave more, so as not to caramelize the sugar. Cover the pan with a wet napkin and leave until the next day. The quinces will absorb syrup and will look very nice. Just like at candied fruit recipe .

The next day, add the coarsely chopped walnut kernel with a knife and simmer for 10-15 minutes from the moment it boils.

A white saucer is kept in the freezer and when the jam begins to bind, remove the saucer and try pouring a drop: you can immediately see how much it is bound. When it reaches the desired consistency (so that the syrup does not flow from the saucer, so that a grain remains), the fire is stopped, poured so hot into clean and dry jars, turned upside down, covered with beds and left until the next day. They are wiped, labeled in the pantry with them. & # 128578

Advice from Gina Bradea

Remember: jars and lids should be thoroughly washed and dried, sterilized before: put in the oven at 150 degrees Celsius for 10 minutes.

You can also add vanilla, anise, ginger, cinnamon, coarsely chopped walnuts. & # 128578 All this gives extra flavor.

This year I left quince jam simple, I kept making walnut jams, and my recommendation is to try the green walnut jam recipe.

GOD, HOW MANY GOODS CAN BE MADE WITH THIS SWEET. I will come back with recipes, I have all the time to cook until summer. & # 128578

I recommend you do some pancakes with quince jam.

The jam recipe was also tried by the readers of the blog Pofta Buna !:

Tatin Tatin

Tatin tart, tart of French origin, is actually an overturned apple tart. I used quince this time, because I have a full net, received this week from my neighbors in Feleac. I don't even know what I'm going to do with so much, maybe I'll make jam, if I have time. The tart dough is from American pastry chef David Lebovitz, who now lives in Paris. But if you made a strawberry tart and you liked that dough, you can use it, it is more "buttery" and is suitable for a larger tray.

Mini tarts with urda and quince jam

As every Thursday, we have a new recipe prepared by Teo especially for us. Today's combination is as bold as it is delicious. We can only give you one hint before you see the recipe: the smell of autumn :) We invite you to read the recipe, to prepare it immediately and to share your impressions with us!

Most of the time, when we say urda, we first think of pancakes with urda and dill. Well, today I decided to get out of this pattern, so I combined the urda with the quince jam, fine and fragrant, which reminds me of the taste of quince pellet prepared by my grandmother. And when we combine jam from Râureni, fragrant and full of pieces of fruit with urda, vanilla and a little puff pastry… you have nothing to dislike!

Ingredients for 6 servings:

  • 300g puff pastry, cut into 6 squares
  • 400g urda
  • 3 eggs
  • 100g sugar + 3 tablespoons sugar
  • a teaspoon of vanilla extract
  • 150g quince jam

First, heat the oven to 180⁰ and put the dough in the baking trays. I used individual forms, ramekin.

Then mix the urda with the yolks and the 100g of sugar.

Add the quince jam and mix well, well.

Separately, beat the egg whites, together with the 3 tablespoons of sugar, until you get a hard foam. Mix the egg white foam with the urda mixture, using a spatula and movements from top to bottom so as not to lose the air in the composition. And if you have a reliable help in this regard, so much the better! :)

We fill the forms, over the dough, so that one finger remains until the edge of the form, not the other, but it swells when baked. Put the tray in the oven and bake for 20 minutes or until the dough is nicely browned and the composition increases. Don't worry if the urda filling is still slightly soft in the middle, as it will harden as it cools.

The tarts are good and cold and hot. I adore them and I hope you like them as much. And quince jam perfectly complements this recipe and brings a wonderful autumn scent to tarts.

Apple tart and quince jam - Recipes

Ingredients for the crust:
- 250g flour
- 250g cold butter from the fridge, cut into cubes
- 1 teaspoon salt
- 125 ml of cold milk

In the blender we put the flour and the salt, we mix them a little together. Then put the butter, which must be very cold and mix a few times on the pulse until we have a very crumbly dough. Add the milk (you can use very cold water instead of milk, but the milk makes the dough more elastic and easier to spread) and mix again, on the pulse, until the dough is bound if we squeeze it between the fingers. Wrap the dough in cling film and let it cool for 30 minutes, until the filling is ready. The dough is worked as soon as it is taken out of the fridge and spread on the board lined with a lot of flour.

Ingredients for the filling:
- 2 large quinces
- 50g butter
- 50g zahat tos
- 150ml water
- 1 teaspoon spice mix for tarts (if you don't have one, use cinnamon)
- 5-6 large apples
- lemon juice
- 100g sugar
- sare teaspoon salt
- 4 tablespoons flour
- a yolk
- a tablespoon of milk
- a tablespoon of brown sugar

In a large pan melt the butter, in it we put the quinces cut into thin slices, we put water, 50g sugar and ½ teaspoon spices. Mix well, bring to the boil, then turn the heat to low and let the quinces simmer until soft and the water is completely evaporated. Put the cleaned and thinly sliced ​​apples in a large bowl, with lemon juice, salt, sugar (100g), flour, spices. Mix well, then add the quinces when ready.

Remove the dough from the skillet, divide it into 2 equal parts, give them the shape of a circle. We put half of the dough on the plate with a lot of flour and we spread a circle a little bigger than the tart tray. Put the dough in the pan, put the filling, put on top of the second sheet of dough. Press the edges with your fingers or a fork, then cut the excess dough with kitchen scissors. Make 4 cuts in the middle of the tart, to make sure it doesn't explode when baking. Bake the tart in the hot oven at 180 ° C, 30-35 minutes. Then take the tart out of the oven and grease it with the egg yolk mixed with the milk, then sprinkle the brown sugar and put it back in the oven for another 10-15 minutes or until the crust is nicely browned.

The tart is best served warm, with a scoop of ice cream next to it, but I guarantee you it's just as good cold! Now that the season of tarts and pies of all kinds is coming, I suggest you prepare in advance the mixture for tarts and pies, which is great for mulled wine, gingerbread and other autumn / winter dishes. May it be good for you!

Quince skin & # 8211 natural quince jelly & # 8211 the simplest recipe for quince skin, fragrant, delicious, aromatic, with a beautiful color, made without preservatives or gelling agents. The quince jam recipe is easy to make, you don't need experience in the kitchen to make a quince pellet like in grandma's time.

You can use the peels and stalks of quinces that you have turned into quince jam or quince jam, but you can put quinces cut into cubes or slices or combined with other fruits such as apples or pears.

Quince pellet it is a very sweet jelly. It binds well and has a beautiful color (from pink to orange or ruby ​​& # 8211 depending on how ripe the fruits are, but also on the cooking time).

It has a gelatinous, elastic texture, is transparent and looks like a jelly. As I said at the beginning, you don't need preservatives or gelling agents. Quinces contain pectin, so they boil by gelling. To get good quince skin, use the box of stalks (if it has no worms), peel and fruit pulp.

You can also put apples or pears next to quince. It comes out just as tasty. During boiling the liquid will decrease. You can add a little liquid, depending on how much it decreases. You will strain the fruits and from the compote obtained you will make the pellet.

You basically have two stages of cooking, but both are very simple operations. For starters you get a kind of compote without sugar, then measure the liquid obtained and you will put sugar in equal amount or a little less (but not by much because otherwise you do not get the right texture) and boil until it binds. You will take the foam formed in the second stage because gutta pelteaua to remain transparent.

If you boil this quince pellet for a longer time, you can turn it into a jelly that can be cut with a knife. They will look like candies in stores, and if you roll them in crushed caster sugar (fine) you will have tasty and beautiful jellies.

My mother told me that in communist times many people made quince jelly jellies and served them as candy on name days, along with biscuit balls filled with sour cherries.

If you like quinces, try my quince jam recipe. You can find it if click here.

I also leave you the tart recipe with apples, pears and quince here, but also the recipe of pork chop breaded with apples and quince, which you can read here.

Here is the list of ingredients and how to prepare quince jam:


700 g diced quinces

I washed the quinces very well to remove the fluff, then cut them into large cubes or medium-sized slices. I removed the areas that were slightly blackened, then weighed them. I only used ripe quinces, one of them was still light green so I let it bake. That's why I didn't wash it, I left it fluffy.

I put the quince pieces in a pot with 2 lemon slices, I poured the water and I put them to boil, on low heat, until they softened. After 10 minutes of boiling, I took out the lemon slices.

When the fork entered the quince pieces very easily, I took the pot off the heat and strained the obtained compote. Some of the quinces boiled too hard (I had a few slices too thin), so I also used a gauze to get a clean liquid, without traces of fruit.

I measured the amount of liquid left (650ml), I weighed sugar about the same amount (I put 100g less), then I put the compote, the juice of 1/2 lemon and the sugar to boil. I took the foam as many times as needed.

I did the teaspoon test when I noticed that the pellet was tied. Although the first drops were already stable on the plate, I left them on low heat for another 5 minutes and, as can be seen on the plate, the color is darker and the consistency is thicker.

I transferred the hot pellet to sterilized jars and sealed them. I got a 300 ml jar and a 350 ml jar, but I preferred to give up the 350 ml one and put it in a jar smaller than 200 ml, keeping the rest of the quince jam for consumption tomorrow morning. , at breakfast.

Until I prepared the table to take pictures, the quince pellet from the bowl clogged on the edges, and the spoon ran very hard.

It won't be a knife like a knife cut, but it won't be as thin as a syrup in a jam. This consistency will be perfect for spreading on buttered bread, but also for being put in cakes.

I hope you will try the recipe too.

If you like to share your recipes, I look forward to seeing you in the group I cook with friends.

What a beautiful color the skin made by Varban Liliana Elena has. Thanks for the picture!

I washed the fruit very well.
I peeled the apples and removed the back, I scraped them with the help of the robot, on the large grater. I put them in a bowl and put the sugar and the juice of a lemon on them. I put the lemon now because I didn't want it to oxidize, I wanted it to remain a beautiful color.

I let the apples sit and let their juice.
In the meantime I cleaned the quinces from the peel and spine and the visitors and cut them into cubes of the right size, I wanted to have whole pieces.
I put them over the grated apples.
I put it on the fire, I added the star anise for flavor and I simmered for about 1 hour. I tested it to see if it binds and if it is ready and I poured it into clean and dry jars.
Thread the lid tightly and put the lid down.
Whenever I make jam / jam / pellet or whatever, I put a small plate of coffee in the freezer, and when I think it's ready I take the plate out of the freezer and put a few splashes of hot composition on it. If it binds then it is ready.
I do not use preservatives because they are not necessary, if it is cooked properly it does not spoil.

Before I stopped cooking, I chopped a good handful of green lemon and mixed it in the jam.

Apple and quince cake

Prepare the fruits first. Peeled apples are grated, as are quinces, washed well and wiped. The quinces are grated with the peel, for a special aroma.

Put a cup of sugar and caramelize with 2 tablespoons of water or white wine, then put the grated fruit and let it simmer until the fruit is well softened and the juice is well reduced. At the end we perfume everything with a cinnamon powder. It must have a jelly consistency. They cool down.
Prepare the top from the biscuits given to the robot, finely ground, mix with soft butter and honey. Knead, then spread in a uniform and well-pressed layer, in a cake form with a detachable ring, 23 cm in diameter. Refrigerate to harden.
Mix the cream cheese with the powdered sugar and vanilla, then gradually add the cream and mix until you get a fluffy cream. Hydrate the gelatin in 50 ml of cold water, then melt in a bain marie, without boiling, just froth on top and add to the cream, in a thin thread, after it has cooled a little.
Pour and level nicely, the layer of boiled and cooled fruit, then pour over the fine cream cheese. Put it in the fridge for an hour, then decorate it with cocoa powder, fine chocolate candies and half biscuits dipped in chocolate. Put it in the fridge for another hour, then you can slice it.

We prepare the fruit

We clean the pears first, because they do not oxidize quickly.

We cut them into quarters, remove the stalks, then peel them and sprinkle them with the juice of a large lemon.

Do the same with the quinces, which we sprinkle with more lemon juice.

I put half of the fruit on the grater and cut the others into cubes.

Mix the sugar with the water and boil them.

Let the syrup boil until it decreases and becomes consistent, about 20-30 minutes.

We test the syrup by taking it with a teaspoon and putting it on a cold plate.

If it is spread on the whole plate, it still needs to be boiled, if it stays where I dripped it, it means that it is ready.

Preparation of jam

Put the fruit in a large double-walled pot, preferably.

Add the syrup over them and mix them.

Put the pot on medium heat, for a start and leave it delicious quince jam with green pears boil until foam forms.

Reduce the heat, remove the foam and stir from time to time in the bowl.

Let the jam boil for about 30 minutes, or until we get the desired consistency.

We make sure that the diced fruit does not crush.

We do the sweetness test like in syrup.

We take a spoonful of jam, put it on the plate and let it cool.

If the syrup coagulates on the fruit, it is ready, if it remains fluid, we boil it.

Put the hot jam in the sterilized jars, screw the lids on and leave them in the oven with the heat on for 5-6 minutes.

Turn off the heat and leave the jars in the oven until the next day, when they cool.

We label them, then put them in the pantry.

I was really delighted by this quince jam with green pears, its aroma and color.

It's actually a combination of jam and jam, as we combined grated fruit with diced fruit.

Apple pie and quince jam Râureni

In a bowl, mix the butter well with the sugar and vanilla essence until a creamy composition is formed. Add the eggs one at a time, then the flour gradually, the baking powder and the salt, stirring until the composition is well mixed.

Prepare the baking tray, grease with butter and line with baking paper.

Put a third of the composition in the tray, leveling the surface. Then put a layer of quince jam Râureni.

Cut the apples into slices, put them in the lemon and cinnamon juice and put them in a thick layer over the jam. Pour the rest of the composition, smoothing the surface again. Sprinkle sugar on top, as desired.

Bake for 90 to 100 minutes.

Remove the pan from the oven and leave to cool for 20-30 minutes. After it has cooled, cut the pie and serve it happily with your loved ones!

Try the recipe yourself and share your impressions with us. And if you want to try other recipes with Râureni products, subscribe to the blog!

Video: Quince Jam (January 2022).