A Sweet Treat from Lily Bistro

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April 2009

by Rebecca Falzano
Photography Irvin Serrano

Our April Feast feature, “Where Gallery Meets Galley,” tells the story of Lily Bistro, a Parisian restaurant on Rockland’s Main Street. Here, chef/owners Lynette Mosher and Bob Krajewski kindly dish out the secrets to one of their decadent desserts: Quince Tarte Tatin.

 

Poached Quince (Step 1)

8 peeled, whole quinces
1 bottle moderately sweet wine (Mosel Riesling)
1 quart water
2 star anise
1 vanilla bean
1 c sugar

Combine wine, water, spices, and sugar. Add quinces and simmer until tender, approximately 2 hours. Cool and leave in liquid.

Sweet Tarte Dough (Step 2)

½ lb. unsalted butter
½ c granulated sugar
½ tsp salt
2 eggs, room temperature
3 c pastry flour
2 tbl heavy cream
In a mixer with paddle attachment, combine butter, sugar, and salt and mix until sugar and butter are blended. Add 1 egg at a time. Add flour, 1 cup at a time. Add cream, mix until blended, let dough rest at least 4 hours.

Quince Tarte Tatin (Step 3)

¼ c granulated sugar
2 tbl butter
6 each poached quince, halved and seeded (from recipe above)
Sweet tarte dough (from recipe above)

In a 10-inch saute pan, add sugar and butter. Melt and cook until mixture turns caramel, add poached quinces rounded side down. Pull from stove and top with sweet tarte dough. Bake at 375 degrees, 10-15 minutes until crust is golden. Remove from oven and invert onto plate so fruit is on top. Serve with crème anglaise.


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