Steps:
- Preheat oven to 375°F. In a 10-inch ovenproof skillet melt the butter over medium heat.
- Stir in the quince or apples and sugar. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to medium-low. Cook, uncovered, for 20 minutes more or until quince or apples are very tender, stirring occasionally. (If using quince, mixture will thicken and turn golden brown.) Remove from heat.
- On a lightly floured surface, use your hands to slightly flatten Buttery Pastry dough. Roll dough from center to edge into a 10-inch circle. Cut slits in the pastry. Unroll pastry over quince mixture in skillet, being careful not to stretch pastry. If necessary, fold under edges of pastry.
- Bake about 30 minutes or until the pastry is golden brown and filling is bubbly. Cool in skillet on a wire rack for 5 minutes. Invert onto a large serving plate. Carefully lift off the skillet. Allow to stand about 20 minutes more.
- Buttery Pastry: In a bowl stir together 1 1/2 cups all-purpose flour and 3 tablespoons sugar. Cut in 1/2 cup butter until pieces are pea-sized. Using a fork, stir in 1 tablespoons slightly beaten egg and 1 to 2 tablespoons cold water until all dough is moistened. Form into a ball.
- Nutrition facts per serving: 289 cal., 17 g total fat (10 g sat fat), 61 mg chol, 173 mg sodium, 33 g carbo., 1 g fiber, and 3 g pro. Daily Values: 13% vit A, 13% vit C, 2% calcium, and 7% iron.
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