Quince Marmalade Tartlets

Crisp puff pastry cups filled with silky quince paste and Marmalade drizzle, finished with a lemony glaze for a bright, spread-forward bite.

Prep 15 min · Cook 15 min · Total 30 min · Serves 12 · Beginner

Ingredients

• 1 sheet Puff pastry sheet (thawed if frozen)
• 3 oz Mitica Membrillo Quince Paste (from 10 oz jar)
• 1/2 cup Robertson's Silver Shred Marmalade (use for filling)
• 1/4 cup Rose's Lemon & Lime Marmalade (for glaze, optional mix with water to thin)
• 1 large Egg (egg wash for crust (optional))
• 1 tbsp Water (to thin glaze if needed)
• 1 tbsp Granulated sugar (for sprinkle, optional)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Cut puff pastry into 12 circles (use a cookie cutter or small glass). Gently press each circle into a mini-m muffin cup or onto a lightly greased mini tart pan. (5 min)
3. Mash the quince paste slightly and spoon about 1 teaspoon into each pastry cup to form a small filling well.
4. Top each with about 1/2 teaspoon Robertson's Marmalade to add bright fruit sweetness on top of the quince.
5. Brush exposed pastry edges with beaten egg (or water for a vegan option) and bake 12-15 minutes until pastry is golden and filling is set. (15 min)
6. Meanwhile, whisk Rose's Lemon & Lime Marmalade with a tablespoon of water to thin into a glaze. After cooling slightly, brush a light glaze over the tops of the tartlets or serve glaze on the side for dipping.

Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.