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Quince & Goat Cheese Tarts

From Our Kitchen

Preheat oven to 325°F


2 quince, peeled, cored and cut into eighths
1 quart pomegranate juice
zest from 1 navel orange
1 cinnamon stick
½ tsp. allspice
½ cup brown sugar
½ cup goat cheese
½ cup Crème Friache
¼ cup ricotta
1 Tbsp. honey
2 eggs, beaten
pinch of black pepper
pre-baked mini tart shells


Place first six ingredients in a pot. Simmer until quinces are just tender. Remove from heat and let cool completely. Remove quince and cut into small pieces.

Add goat cheese, crème fiache, ricotta, honey, eggs, and black pepper to food processor. Pulse until blended.

Put 3 to 4 pieces of quince in each tart shell. Add a spoonful of quince on top. Bake until golden brown. About 15 to 20 minutes with the leftover pomegranate juice. Mix with apple cider and heat up.