Tarta de Membrillo

A crumbly shortcrust pastry filled with dense, deep red quince paste. The scent of warm fruit and cinnamon fills the kitchen as the filling turns translucent.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 625
• Protein: 7 g
• Carbs: 96 g
• Fat: 22 g

Ingredients

• 200 g Wheat flour ( sifted )
• 100 g Minimum butter sweet ( cold, diced )
• 166.7 g White sugar ( divided between dough and filling )
• 0.7 piece Egg ( whole )
• 533.3 g Cydonia vulgaris ( peeled and cored )
• 0.7 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.7 tsp Cinnamon ground ( powdered )

Instructions

1. Prepare the shortcrust base

   Rub the flour and butter together with your fingertips until it reaches a sandy texture. Add the sugar and one egg to bind everything without overworking the dough.

2. Cook the quinces

   Peel and dice the quinces. Cook them in water with sugar and cinnamon until tender and the juice reduces to a thick syrup that coats the spoon.

3. Reduce to paste

   Mash the cooked fruits to obtain a firm, smooth texture. Add lemon juice to provide the necessary acidity to balance the sugar.

4. Assembly and baking

   Line a mold with two-thirds of the pastry. Spread the quince paste evenly. Use the remaining pastry to form strips on top. Bake until the crust is golden brown and firm.

Chef's tips

• Do not overwork the dough; it should remain crumbly and not become elastic.
• Let the tart cool completely so the filling sets and holds its shape when sliced.

Storage

Can be stored for 3 to 4 days at room temperature in an airtight container.