Quince Tart with Butter Caramel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 150 grams flour
- 100 g butter
- 50 g powdered suar
- 1 egg (s), including the yolk
- 1 pinch (s) salt
- Peas, for blind baking
For covering:
- 2 quince (s), approx. 350 g each
- 100 g suar
- 100 g butter
- 100 ml sweet cream
- 2 egg (s)
- 1 egg (s), including the yolk
- 15 g powdered suar
Print Recipe
Pin Recipe Instructions
- Knead the flour, butter, powdered sugar, egg yolk and salt.
- Roll out the dough to a diameter of 30 cm, place in a tart pan (24 cm diameter), pull up the edge. Prick the dough base several times and put it in a very cold place for 15 minutes. Cover with baking paper and peas.
- Pre-bake in a hot oven at 200 ° C on the 2nd rack from the bottom for 12 minutes. Remove the paper and peas.
- Halve the quinces and cut across into 4 slices each, peel and remove the core.
- Caramelize the sugar in a large pot or pan and melt the butter in it.
- Simmer the quinces in it on each side for 5 minutes, remove with a slotted spoon and place on the dough.
- Bring the cream with the rest of the caramel to the boil and pour through a sieve. Whisk with eggs and yolks and pour over the quinces.
- Bake at 200 ° C on the 2nd rack from the bottom for 25-30 minutes. Serve warm, dusted with powdered sugar.
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