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Quince tart

updated

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Ingredients for 1 servings:

  • 300 g dough, shortcrust pastry, (rolled out)
  • 50 g sunflower seeds
  • 500 g quince(s) (in wedges)
  • ⅛ liter white wine
  • 30 g sugar
  • 1 lemon(s), juice and zest
  • 2 m.-sized eggs
  • 2 tbsp crème fraîche
  • 2 tbsp jelly, quince

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with crème fraîche

Line a 26 cm springform pan with pastry, scatter the seeds on top, and chill for 30 minutes. Then pre-bake at 180°C (preheated) for about 10 minutes. Sauté the quinces in the wine, sugar, lemon juice, and zest for 5 minutes. Remove from the oven and collect the liquid. Arrange the quinces on the base in a shingle pattern. Mix the liquid with the eggs and crème fraîche, pour over the quinces, and bake at 180°C for another 35 minutes. Glaze with jelly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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