Apple Quince Tart


Rating: 2.6 / 5.00 (10 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Dough:












Filling:








Instructions:

A simple but delicious cake recipe:

(*) for a cake springform pan of 24 cm ø edge greased Dough: Mix the butter with the whisks of a hand mixer in a baking bowl until peaks form. Set aside some of the macaroons, add remaining macaroons, salt and egg, continue mixing until lighter in color. Combine flour, cinnamon and cardamom, add, combine to form a soft dough, refrigerate with lid closed for about thirty min.

Shape: roll out 1/3 of the dough on the mold base covered with parchment paper, close the cake ring. Form the second third of the dough into a roll, place it on the edge of the mold, press it smooth. Prick the dough base with a fork, give in about

fifteen minutes to cool.

Roll out the remaining dough between a cut plastic bag about 4 mm thick, put to cool.

Pre-bake: fifteen min in the lower half of the oven heated to 200 °C. Take out, cool slightly.

Filling: grate apples and quince on a grater into a sufficiently large bowl. Add juice of one lemon and quince jelly, mix everything together.

Spread macaroons evenly on the pre-baked dough base, put filling on it.

Decoration: cut the rolled-out dough with a pastry wheel into strips about 1 cm wide, place them on the filling like a grid. Brush the lattice with egg.

Bake for about 25 minutes in the lower half of a 200 °C oven.

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