Quince Tart

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For covering:

For the dough:

Instructions

Wash and dry the quinces for the topping. Then quarter, peel, cut out the core and divide the quarters into wedges.
Bring the apple juice, lemon juice and sugar to the boil in a large saucepan. Cook the quinces in it for about 3 minutes until half-soft. Remove with a slotted spoon and let cool on a plate.
Reduce the quince broth to about halfway over high heat while stirring frequently. Remove from the hotplate. Stir the cornstarch with the coffee cream until smooth and then mix into the brew.
For the bottom, preheat the oven to 200 ° C (fan oven: 180 ° C, gas: level 3). For the dough, put all the ingredients except the cinnamon sugar in a bowl. Mix with the dough hook of the hand mixer and then knead quickly with your hands to form a smooth dough.
Line the bottom of a tart pan (30 cm) with baking paper and line it with the dough. Form an edge about the width of a finger. Spread the quinces on the dough base. Stir the egg into the quince and apple stock and pour over the quince.
Put the cake in the hot oven (lower rack) and bake for about 40 minutes. Remove and sprinkle with the cinnamon sugar while it is still hot. Let rest in the tin for 15 minutes, remove and then leave to cool on a wire rack.
My quince liqueur or delicious vanilla ice cream go well with it.

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