Quince Tart
Ingredients
- 200 gWheat flour (sifted)
- 100 gUnsalted butter (cold, diced)
- 166.7 gWhite sugar (divided between dough and filling)
- 0.7 pcEgg (whole)
- 533.3 gCydonia vulgaris (peeled and cored)
- 0.7 pcCitrus limon (L.) Burm. f. (juiced)
- 0.7 tspCinnamon ground (powdered)
Method
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.
- 1
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
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
Mash the cooked fruits to obtain a firm, smooth texture. Add lemon juice to provide the necessary acidity to balance the sugar.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be stored for 3 to 4 days at room temperature in an airtight container.
