Quince – Cream – Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 large quince (s)
- 2 ½ dl cream
- 100 g suar
- 3 egg (s)
- 2 tablespoon cornstarch
- 1 teaspoon cinnamon powder
- some powdered sugar
For the dough: (kneaded dough)
- 200 g flour
- 100 g butter
- 1 egg yolk
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 50 ml water, ice cold (dissolved ice cubes)
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- For the dough, sieve the flour into a mixing bowl and add the butter in pieces. Then add the egg yolk, salt, vanilla sugar and the ice water. Work through everything with the hand mixer first briefly on the lowest level and then thoroughly on the highest level. Finally, knead into a smooth dough on the work surface. Chill the dough for 1 hour.
- Wash the quinces and rub them with a cloth. Cover a baking sheet with parchment paper, then bake the quinces in the oven at 180 ° C for about an hour.
- Then let the quinces cool down. Then peel and core and cut the pulp into pieces. Roughly chop the pieces with a hand blender, add the cream and puree everything very finely.
- Separate the eggs. Beat the egg whites until stiff. Add the egg yolk, sugar, cornstarch and cinnamon to the quince and cream mixture and mix everything well. Fold in the egg whites. Roll out the dough and place in a greased tart pan (28 cm diameter), pulling up one edge. Prick the bottom several times with a fork. Put the quince mixture on the bottom and smooth it out.
- Bake on the lowest rack in a hot oven at 180 ° C for about 45 minutes. Dust with powdered sugar to serve.
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