Quince Marmalade Tartlets
Recipes developed by the BoxNCase culinary team
Crisp puff pastry cups filled with silky quince paste and Marmalade drizzle, finished with a lemony glaze for a bright, spread-forward bite.
Estimated Cost
$0.43/serving
Ingredients
7 available on BoxNCasesheet Puff pastry sheet (thawed if frozen)
Lecoq Cuisine Puff Pastry Dough Sheet
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oz Mitica Membrillo Quince Paste (from 10 oz jar)
Mitica Membrillo Quince Paste 10 Oz
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cup Robertson's Silver Shred Marmalade (use for filling)
Robertson's Silver Shred Marmalade 16.0oz (454g)
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cup Rose's Lemon & Lime Marmalade (for glaze, optional mix with water to thin)
Rose's Lemon & Lime Marmalade 15.89oz (454g)
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large Egg (egg wash for crust (optional))
Sunny Fresh Egg Scrambled Squares 1.5oz
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tbsp Water (to thin glaze if needed)
Acqua Panna Glass Bottled Water
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tbsp Granulated sugar (for sprinkle, optional)
SweetLeaf 50% Reduced Calorie Cane Sugar 16oz bag
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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.
- 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.
- 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.
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