Summary

Ingredients

• 250 g wheat flour type 550
• 1 pinch (s) salt
• 125 g mararine
• 70 ml water
• 1 kg quince (s)
• 100 g suar
• 1 teaspoon cinnamon powder
• 1 tablespoon margarine
• 1 lemon (s)

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Instructions

1. Cut the margarine into small pieces and combine with the flour and a pinch of salt
2. Bowl. Gradually add the water and knead the ingredients into a smooth shortcrust pastry. If the dough is too dry, use a little more water. Chill the dough for half an hour.
3. In the meantime, wash the quince well and squeeze the lemon and set the juice aside.
4. Peel the quince, cut in half and cut into approx. 0.5 cm thick wedges and drizzle with the lemon juice immediately so that the wedges do not turn brown. Put the quince wedges in a large bowl so that they can be mixed very well with the lemon juice.
5. In a cast iron tarte tatin form or if you don`t have one, heat the sugar, margarine and 3 tablespoons of water in a pan until the margarine has melted and the sugar has dissolved. Add the quince wedges and cook for about 10 minutes. At the end a caramel-like syrup should form and the quinces should still be firm to the bite.
6. Meanwhile, roll out the shortcrust pastry on a floured work surface, making it round and slightly larger than the baking pan. With a cast iron tart pan, the rolled out dough can be poured directly over the quince. Distribute the quince evenly in the pan and sprinkle with the cinnamon powder. With another form, put the quince from the pan with the syrup in the form, distribute well and cover with the shortcrust pastry.
7. Bake the tart in the preheated oven at 180 ° C for about 30 minutes on the middle rack until golden brown. Take out of the oven and let cool down for 10 minutes so that the topping can set again.
8. Turn the tart out onto a large platter. Can be served warm or cold.