Quince Tart with Marzipan and Currant Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g butter
- 250 g flour
- 65 g suar
- 1 egg (s)
- 1 pinch (s) salt
- Fat, for the shape
For the filling:
- 4 quince (s)
- 0.5 liter ½ water
- 80 g suar
- 1 lemon (s), untreated
- 1 stick cinnamon
- clove some (s)
- 150 g jelly (black currant)
- 150 g marzipan paste
Print Recipe
Pin Recipe Instructions
- Dough:
- Quickly knead the butter, the sifted flour, the sugar, the egg and the pinch of salt into a shortcrust pastry, cool the dough for an hour and then distribute it in a greased springform pan. Pull the dough up a little at the edge.
- Filling:
- Peel, halve and core the quince. Make a stock of water, sugar, lemon zest, cinnamon stick and the cloves. Cover and simmer the quince halves for half an hour. Then take out the fruits and let them cool down a bit. Reduce the brew to 0.1 liters, sieve and stir in the currant jelly.
- Lay the marzipan thinly on the dough, cut into the quince like a fan, press apart and place on the marzipan layer. Spread half of the currant glaze on the quince.
- Bake at 200 ° C in the middle of the oven for 30 minutes, allow to cool and spread the rest of the glaze on the tart.
- Serve with whipped cream to taste.
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