Quince tart with butter caramel

Ingredients for 8 servings:

• 150 g flour
• 100 g butter
• 50 g powdered sugar
• 1 egg(s), including the yolk
• 1 pinch of salt
• Peas, for blind baking
• 2 quinces, about 350 g each
• 100 g sugar
• 100 g butter
• 100 ml sweet cream
• 2 eggs
• 1 egg(s), including the yolk
• 15 g powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

– for a tart tin with a diameter of 24 cm

Knead together flour, butter, powdered sugar, egg yolk, and salt. Roll out the dough to a diameter of 30 cm, place it in a tart tin (diameter 24 cm), and pull up the edges. Prick the base several times and chill for 15 minutes. Cover with baking paper and peas. Pre-bake in a preheated oven at 200°C on the second rack from the bottom for 12 minutes. Remove the paper and peas. Halve the quinces and cut each into 4 slices crosswise. Peel and generously remove the cores. Caramelize the sugar in a wide saucepan or frying pan, then melt the butter. Gently braise the quinces for 5 minutes on each side, remove with a slotted spoon and place on the dough. Bring the cream and the remaining caramel to a boil and pour through a sieve. Whisk with the eggs and egg yolks and pour over the quinces. Bake at 200°C on the second rack from the bottom for 25-30 minutes. Dusted with powdered sugar, serve warm.