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1
To make the dough, in a stand mixer fitted with the paddle attachment (or in a bowl with a pastry blender), mix together the flour, the 2 teaspoons sugar, and the salt.
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2
Add the 4 tablespoons (2 ounces/60 g) chilled butter pieces and keep mixing until the butter pieces are about the size of corn kernels.
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3
Add the ice water and mix until the dough comes together.
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4
Gather the dough and shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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5
To prepare the fruit and assemble the tart, peel, quarter, and core the apples.
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6
Peel, quarter, and core the quinces, then cut them into 1/4-inch (6-mm) slices.
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7
Melt the 3 tablespoons (1 1/2 ounces/145 g) butter in a 10-inch (25-cm) cast iron skillet.
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8
Sprinkle the 3/4 cup (150 g) sugar over the bottom of the pan and remove from the heat.
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9
Pack the apples tightly in the pan, standing them on end, with the cored sides facing inward.
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10
It may seem like a lot of fruit, but theyll cook down considerably.
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11
Insert the quince slices between the apples.
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12
Place the skillet on the stovetop and cook over medium heat until the juices thicken and become lightly caramelized, about 25 minutes.
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13
While theyre cooking, press down on the apples to ease them into the pan and promote caramelization.
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14
Preheat the oven to 375F (190C).
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15
Lightly flour a work surface and roll out the dough into a 12-inch (30-cm) circle.
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16
Drape the dough over the apples in the skillet and tuck the edges down between the sides of the skillet and the apples.
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17
Bake the tart until the pastry has browned, about 40 minutes.
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18
Remove from the oven and invert a serving plate over the skillet.
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19
Wearing long oven mitts, grasp both the skillet and the plate and turn them over together, away from you, to unmold the tart.
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20
Be careful of any hot juices that may spill out!
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21
Although purists say tarte Tatin is best served on its own, others appreciate a spoonful of creme fraiche or Vanilla Ice Cream (page 143) on top or alongside.
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22
The dough can be made up to 2 days ahead and refrigerated, or frozen for up to 1 month.
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23
Tarte Tatin should be served warm the day its made.
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24
You can make it an hour or so in advance and leave it on the serving plate, under the overturned skillet, to keep it warm after baking.
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25
It can also be rewarmed in a low oven.
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26
Poaching the quince before assembling the tart will turn them a lovely ruby-red color and bring out even more flavor: In a medium saucepan, bring 1/2 cup (100 g) sugar, 1 1/2 cups (375 ml) water, and a 2-inch (5-cm) piece of vanilla bean, split lengthwise, stirring to dissolve the sugar, then decrease the heat to maintain a simmer.
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27
Peel, core, and cut the quinces into eighths.
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28
Put the pieces in the saucepan, cover with a circle of parchment paper cut to fit inside the pan, and simmer gently, covered, until tender, 30 to 60 minutes.
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29
Once poached, the quince can be kept in the refrigerator in the poaching liquid for up to 1 week.
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30
When assembling the tart, tuck the poached quince pieces between the apples.
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31
The poaching liquid can be reduced in a skillet until thick and syrupy, cooled slightly, and used as a sauce, if desired.
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32
Use a full-flavored apple, one that wont turn to mush during cooking.
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33
Winesap, Granny Smith, Northern Spy, Pippin, and Jonagold work well.
