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   MSGID: 35110.fidonet_cooking@1:105/500 2d88edc5   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Quince Tarts   
    Categories: Tarts   
         Yield: 1 Tart   
       
   MMMMM---------------------PARBOILED QUINCES--------------------------   
         2    Quinces   
     1 1/2 c  Red wine   
         2 c  Water   
      
   MMMMM---------------------------PASTRY--------------------------------   
     1 3/4 c  Flour (210 g)   
         1 tb Sugar   
       3/4 ts Salt   
       1/2 c  Butter (113 g)   
         1    Egg   
         4 tb Water; added 1 tb at a time   
      
   MMMMM--------------------------FILLING-------------------------------   
              Parboiled quinces (above)   
       1/4 c  Sugar   
       1/4 ts Cinnamon   
       1/4 ts Ground ginger   
       1/8 ts Ground cloves   
         1 tb Rosewater   
              Milk or egg wash;   
              - for the pastry   
              - (optional)   
       
     Peel and core the quinces. Cut them into 1/4" slices.   
        
     Put the quinces, wine, and water into a medium sized saucepan. Bring   
     to a boil. Reduce to a simmer and cook for approximately 20 minutes.   
     The quinces should be tender when poked with a fork. Pour off the   
     cooking liquid and let the quince cool. This step can be completed in   
     advance.   
        
     When you are ready to assemble the pie, make the pastry. Put the   
     flour, sugar, and salt in a large bowl. Stir to combine. Chop the   
     butter into small pieces. Work the butter into the flour mix until a   
     fine meal forms. Add the egg. Add the water one tablespoon at a time.   
     Using your hands and/or a spoon, work the mix until it holds its   
     shape as a ball. It will still feel dry to the touch.   
        
     If you are going to bake the pie immediately, put the pastry in the   
     refrigerator to chill and preheat the oven to 450?F. Grease a 9" pie   
     dish with butter or baking spray. Either the prepared pastry or the   
     assembled pie can rest in the refrigerator before baking if needed.   
        
     Put the cooked quinces into a large bowl. Add the sugar, cinnamon,   
     ginger, cloves, and rosewater. Toss gently to combine without   
     breaking up the pieces too much.   
        
     Assemble the pie by first dividing the pie crust into two balls. Roll   
     out the first ball into a large, even circle on a floured surface.   
     Line the 9" pie dish with pastry.   
        
     Arrange the seasoned quinces in an even layer inside the crust.   
        
     Roll out the second crust and place it on top of the pie. Cut off any   
     excess pastry. Use a fork or your fingers to seal the edges. Cut vent   
     holes or slits into the top crust. At this stage you can add a milk   
     or an egg wash for an especially golden crust.   
        
     Put the pie on a baking sheet and put it in the oven. Bake at 450?F   
     for 10 minutes. Then reduce the temperature to 350?F and bake for   
     about 35 minutes until the pie is golden brown. Cool on a rack before   
     serving.   
        
     Recipe by Marissa Nicosia   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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