Quince and Apple Tart

dough

1. Put the flour together with the sugar in a bowl, add a pinch of salt. Make a well in the middle, put the egg in there, add the lemon zest and the butter in small flakes on the edge and then quickly work it into a smooth dough with your hands, wrap it in cling film and let it rest for 1 hour in the refrigerator.

Covering

1. Pour approx. 100 ml of water into a saucepan, add the lemon juice and 2 tablespoons of normal sugar, stir. Quince the quince, remove the core and peel the quarters and then cut into wedges and then put them in the saucepan, simmer for about 4 minutes, then remove from the heat.
2. The quince should be soft but still firm to the bite, then drain the quince over a colander. Peel, quarter and core the Boskoopf and then cut into wedges as well.

Assembly and finish

1. Preheat the oven to 200 degrees. Roll out the dough thinly between two freezer bags that have been cut apart. Place the tart pan upside down on the dough, after removing the upper freezer bag, of course. Now cut the dough all around with a seam allowance of 1 cm. Turn the mold over together with the dough, the dough will then slide into the mold by itself.
2. Prick the pastry base several times with a fork and spread 2 tablespoons of the apricot jam on it. Now alternately layer the quince and apple wedges in the shape of a roof tile in the tart pan and sprinkle the raw cane sugar over the wedges. Then put everything in the oven for about 30 minutes on the middle rack.
3. When the tart is ready, take it out of the oven and immediately spread the remaining apricot jam. Let cool down a bit, but serve warm with salted butter and caramel sauce from my cookbook. – Salt-butter-caramel sauce