Quince tart

Ingredients for 1 servings:

• 50 g nuts
• 1 tsp, leveled cinnamon powder
• 1 tsp, leveled coriander powder
• 1 packet of vanilla sugar
• 50 g sugar, white
• 100 g sugar, brown
• 100 g honey
• 750 g quince(s) (apple quinces have a more intense flavor)
• 150 g butter
• 1 tsp orange peel, grated
• 2 large eggs
• 150 g wheat flour (wholemeal flour)
• 2 tsp, leveled baking powder
• powdered sugar
• e.g. whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

An autumn treat

Combine the chopped almonds or nuts with the cinnamon, coriander, vanilla sugar, white sugar, 50g brown sugar, and honey in a saucepan and bring to a boil. Spread the mixture evenly on the greased base of a 26cm springform pan. Wipe the quinces dry, peel, quarter, core, cut into thin slices, or slice them, and cover the almond mixture with them. Preheat the oven to 200°C (400°F). Cream the butter with the orange zest, 50g honey, and the remaining brown sugar until creamy. Add the eggs and beat until smooth. Fold in the flour and baking powder. Spread the batter over the quinces and bake the cake on the middle rack of the oven for about 35 minutes. If the tart is to be eaten as a cake, wait until it has cooled; if it is to be served as a dessert, let it cool slightly. Dust the tart with powdered sugar and serve with whipped cream, if desired.