Quince lemon curd muffins or tartlets

Ingredients for 1 servings:

• 210 g flour
• 140 g butter
• 70 g sugar
• 1 jar Lemon Curd, approx. 320 g
• 200 g quince(s), sliced ​​and steamed or pears
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

makes about 12 muffins or tartlets

For the 1-2-3 shortcrust pastry, knead the flour, butter, and sugar and let it rest for about 1/2 hour. Then roll out the dough to about 3 mm thick and cut out 12 circles. Place these circles in muffin tins, but you can also make tartlets. Add a dollop of lemon curd to each dough (I used store-bought, but there are plenty of recipes for making your own). Add a slice of quince, steamed in a little sugar and water, and top with another dollop of lemon curd. Bake the muffins on the middle rack of a preheated oven at about 180°C (top/bottom heat) for about 20-25 minutes. You can then dust them with powdered sugar. The acidity of the lemon curd provides a nice contrast to the mild quinces. I can also imagine this going well with stewed pears.