To prepare a delicious quince tart, we start by preparing the necessary ingredients. In a large bowl, we sift the flour to eliminate any lumps and achieve a fine texture. We add the diced butter, sugar, and a pinch of salt. Using a mixer, we mix the ingredients until the mixture becomes homogeneous and the butter is well incorporated. It is important to ensure that the butter is cold to achieve a flaky crust.
Once we have a uniform mixture, we add the egg yolks and cold water. We begin to knead the dough with our hands, being careful not to overwork it to avoid changing its texture. Once the dough becomes elastic and easily pulls away from the bowl's walls, we wrap it in cling film and let it chill for 30 minutes. This will help the dough rest and make it easier to roll out.
After the resting time has passed, we divide the dough into two equal parts and roll each piece into a round sheet. We choose a tart pan, which we grease with butter and sprinkle with flour to prevent sticking. We place the first sheet of dough in the pan, carefully covering the edges. We cover the dough with a sheet of parchment paper, placing beans or rice on top to prevent air bubbles from forming during baking. We put the pan in the preheated oven at a moderate temperature for 10 minutes, until the dough begins to set.
Meanwhile, we prepare the quince filling. We cut the quinces into small cubes and mix them with the remaining sugar, grated lemon zest, vanilla sugar, cinnamon, and ginger. This mixture will add a special fragrance and pleasant flavor. After the dough has cooled slightly, we remove the pan from the oven and take off the paper and beans. We pour the quince mixture over the baked tart base, distributing the fruit evenly.
We then place the second sheet of dough on top of the filling, cutting off the excess dough with a knife to fit perfectly around the edges of the pan. We gently press the edge of the dough with a fork, ensuring that the two sheets stick well together. From the remaining dough, we can cut out leaf shapes and stick them on the edge of the tart, adding a decorative touch. Using a knife, we imprint veins on the leaves to give them a more natural look.
Before putting the tart in the oven, we poke the surface in several places to allow steam to escape during baking. The tart bakes until it becomes golden and beautifully browned. We can serve it warm or cold, sprinkled with powdered sugar or accompanied by a serving of whipped cream to add extra flavor. This recipe is a true delight, perfect for enjoying in the company of loved ones.
Once we have a uniform mixture, we add the egg yolks and cold water. We begin to knead the dough with our hands, being careful not to overwork it to avoid changing its texture. Once the dough becomes elastic and easily pulls away from the bowl's walls, we wrap it in cling film and let it chill for 30 minutes. This will help the dough rest and make it easier to roll out.
After the resting time has passed, we divide the dough into two equal parts and roll each piece into a round sheet. We choose a tart pan, which we grease with butter and sprinkle with flour to prevent sticking. We place the first sheet of dough in the pan, carefully covering the edges. We cover the dough with a sheet of parchment paper, placing beans or rice on top to prevent air bubbles from forming during baking. We put the pan in the preheated oven at a moderate temperature for 10 minutes, until the dough begins to set.
Meanwhile, we prepare the quince filling. We cut the quinces into small cubes and mix them with the remaining sugar, grated lemon zest, vanilla sugar, cinnamon, and ginger. This mixture will add a special fragrance and pleasant flavor. After the dough has cooled slightly, we remove the pan from the oven and take off the paper and beans. We pour the quince mixture over the baked tart base, distributing the fruit evenly.
We then place the second sheet of dough on top of the filling, cutting off the excess dough with a knife to fit perfectly around the edges of the pan. We gently press the edge of the dough with a fork, ensuring that the two sheets stick well together. From the remaining dough, we can cut out leaf shapes and stick them on the edge of the tart, adding a decorative touch. Using a knife, we imprint veins on the leaves to give them a more natural look.
Before putting the tart in the oven, we poke the surface in several places to allow steam to escape during baking. The tart bakes until it becomes golden and beautifully browned. We can serve it warm or cold, sprinkled with powdered sugar or accompanied by a serving of whipped cream to add extra flavor. This recipe is a true delight, perfect for enjoying in the company of loved ones.
Ingredients
-250 g flour -100 g butter -2 egg yolks -130 g sugar -700 g quince cubes sprinkled with the juice of 1 lemon to stay white -grated zest of 1 lemon -1 teaspoon ground cinnamon -1 teaspoon vanilla sugar -1 teaspoon grated or ground ginger -1 pinch of salt -butter for greasing the tray -powdered sugar or whipped cream for decoration