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🍽️ Quince Tart

330 kcal · 30 min · 4 servings

Ingredients

• 1 vanilla pod
• 1 organic lemon
• 325 g spelt flour Type 630
• 50 g buckwheat flour
• 125 g coconut blossom sugar
• 200 g room-temperature butter (+ 1 tsp for greasing)
• 1 pinch salt
• 0.5 tsp baking powder
• 1 egg
• 2 egg yolks
• 800 g quinces
• 150 ml apple juice
• 5 g ginger
• 2 tsp agar-agar
• 1 tbsp whipping cream

Instructions

1. 1. Slice the vanilla pod lengthwise.
2. 2. Scrape out the seeds with the back of a knife.
3. 3. Rinse the lemon under hot water.
4. 4. Dry the lemon with a cloth.
5. 5. Grate the lemon zest finely.
6. 6. Squeeze the lemon juice.
7. 7. Set aside the juice and zest.
8. 8. Combine both types of flour in a bowl.
9. 9. Add 90 grams of sugar.
10. 10. Add the vanilla seeds.
11. 11. Add the grated lemon zest.
12. 12. Take the butter.
13. 13. Add a pinch of salt to the mixture.
14. 14. Add the baking powder.
15. 15. Add the whole egg to the bowl.
16. 16. Add one extra egg yolk.
17. 17. Knead the ingredients quickly into a dough.
18. 18. Ensure the dough is smooth and pliable.
19. 19. Cover the dough.
20. 20. Place the dough in the fridge for about 2 hours.
21. 21. Wash the quinces thoroughly.
22. 22. Peel the quinces.
23. 23. Quarter the quinces.
24. 24. Remove the cores.
25. 25. Slice the fruit into thin slices.
26. 26. Place the quince slices in a pot.
27. 27. Add the remaining sugar.
28. 28. Add the lemon juice to the pot.
29. 29. Add the apple juice.
30. 30. Simmer the mixture for 20 to 30 minutes.
31. 31. Peel the ginger.
32. 32. Grate the ginger finely.
33. 33. Remove the pot from the heat.
34. 34. Stir the grated ginger into the quinces.
35. 35. Puree the mixture until smooth.
36. 36. Let the mixture cool for 5 minutes.
37. 37. Stir the agar-agar in well.
38. 38. Grease the tart pan.
39. 39. Take three quarters of the dough.
40. 40. Roll out the dough.
41. 41. Line the pan with the dough.
42. 42. Spread the quince puree over the dough base.
43. 43. Take the remaining dough.
44. 44. Roll out the remaining dough.
45. 45. Cut the dough into strips 1 to 1.5 centimeters wide.
46. 46. Place the strips in a lattice pattern on the fruit puree with a gap of 1.5 to 2 centimeters.
47. 47. Fold the overhanging dough edge inwards all around.
48. 48. Whisk the remaining egg yolk with the cream.
49. 49. Brush the dough edge with the mixture.
50. 50. Brush the lattice with the mixture.
51. 51. Preheat the oven to 180 degrees.
52. 52. Bake the tart at 160 degrees convection.
53. 53. Use gas mark 2 to 3.
54. 54. Bake the tart for about 40 minutes.
55. 55. Remove the tart when it is golden brown.

Nutrition per serving

• kcal: 330
• Protein: 5 g · Fett/Fat: 17 g · Carbs: 39 g