John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g butter
- 50 g sugar
- 1 tbsp water, cold
- 1 egg(s)
- 1 pinch of salt
- 1 kg quince(s)
- 2 eggs
- 80 g sugar
- 1 packet of vanilla sugar
- 1 pinch of cinnamon powder
- 1 cup of crème fraîche (200 g)
- 100 ml sweet cream
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
for the autumn coffee table
Knead the flour, butter, sugar, water, egg, and salt into a shortcrust pastry and chill. Meanwhile, peel and core the quinces, and cut into wedges. Roll out the dough, place it in a greased springform pan (26 cm diameter), raise the edge to a height of 2 cm, and prick it several times with a fork. Top with the quinces and bake at 180°C for about 30 minutes. In the meantime, beat the eggs with sugar, vanilla sugar, and cinnamon until frothy. Stir in the crème fraîche and cream. Pour the dough onto the pre-baked cake and bake at the same temperature for another 35-40 minutes.
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