Summary

Ingredients

For the dough:

• 250 g flour
• 125 g butter
• 50 grams sugar
• 1 tablespoon water, cold
• 1 egg (s)
• 1 pinch (s) salt

For covering:

• 1 kg quince (s)

For the cast:

• 2 egg (s)
• 80 g suar
• 1 packet vanilla sugar
• 1 pinch cinnamon powder
• 1 cup crème fraîche (200 g)
• 100 ml sweet cream

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Instructions

1. Knead the flour, butter, sugar, water, egg and salt into a shortcrust pastry, put in the fridge.
2. In the meantime, peel and core the quinces and cut into wedges.
3. Roll out the dough, place in a greased springform pan (26 cm diameter), pull up a 2 cm high rim and prick several times with a fork. Top with the quince and bake at 180 ° C for about 30 minutes.
4. In the meantime, stir the eggs with sugar, vanilla sugar and cinnamon until foamy, stir in the crème fraîche and cream, place on the pre-baked cake and bake at the same temperature for another 35-40 minutes.