Summary

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

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Instructions

1. Knead the flour, butter, powdered sugar, egg yolk and salt.
2. 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.
3. Pre-bake in a hot oven at 200 ° C on the 2nd rack from the bottom for 12 minutes. Remove the paper and peas.
4. Halve the quinces and cut across into 4 slices each, peel and remove the core.
5. Caramelize the sugar in a large pot or pan and melt the butter in it.
6. Simmer the quinces in it on each side for 5 minutes, remove with a slotted spoon and place on the dough.
7. 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.
8. Bake at 200 ° C on the 2nd rack from the bottom for 25-30 minutes. Serve warm, dusted with powdered sugar.