It's time for my big reveal. Are you ready?
Quince Jelly Tart with Cinnamon Cream Cheese!
I'm super happy with the way it turned out (and even have some dried jelly on my cheek to prove it!)
Because this contest was a partnership between Martha Stewart and Food52.com, I decided NOT to reinvent the wheel - especially with something as basic as dough - and to just use a tried and true Martha Stewart recipe - her Foolpoof Pie Crust. (I so hope this doesn't get me disqualified.)
I love that I got to use some of my quince jelly, which I canned in December. That whole experience with quince, learning about it and cooking with it, caused me to go out and plant my very own quince tree.
Cinnamon cream cheese! What's more to say?
What can I say - I'm a designer! And I care about layout.
Served up on my wedding china. This is probably the only time I'll use it this year. That's OK. I love it just the same.
Mmm, mmm...breakfast doesn't get any better than this! ;)
QUINCE JELLY TART WITH CINNAMON CREAM CHEESE
- 8 oz cream cheese, room temperature
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 egg, at room temperature, lightly beaten
- 1 teaspoon vanilla extract
- 1-3/4 cup of quince jelly, stirred-up for easier spreading
- 1 tablespoon of sugar for sprinkling
- Also needed are a 10" tart tin with removable bottom and a 2" circle cookie cutter
1. Prepare one Martha Stewart Foolproof Pie Crust per instructions. When sufficiently chilled (about four hours), remove the two halves from refrigerator and roll one half out to fit into the tart dish. Trim excess dough from top edge of tin and use to fill in any thin areas around the walls of the crust. With a fork, poke holes in the dough all around the bottom of the tart.
2. In a mixer fitted with a paddle attachment, whip together cream cheese, brown sugar and cinnamon until light and fluffy (1-2 minutes), scraping down sides one time. Add egg and vanilla and mix until just combined.
3. With a spatula, evenly spread cream cheese mixture in the tart shell.
4. With a clean spatula, gently pour quince jelly evenly around the top of the cream cheese, taking care not to mix the two.
5. Roll out second half of dough to about 1/8" thickness and with a circle cookie cutter, cut out approximately 18 circles. Starting at one edge of the tart, and carefully working your way around in a circle, place the circles of dough with one edge touching the outer crust and one edge barely overlapping the last circle. Continue with a second row of circles and finish with one circle in the center.
6. Sprinkle sugar over the top of the dough circles.
7. Bake on the center rack at 350 degrees F for 30 - 35 minutes or until the top of the tart is golden brown. Let cool completely and serve at room temperature.