John Myers
Ingredients for 1 servings:
- 125 g butter
- 250 g flour
- 65 g sugar
- 1 egg(s)
- 1 pinch of salt
- Fat, for the shape
- 4 m.-large quince(s)
- ½ liter of water
- 80 g sugar
- 1 lemon(s), untreated
- 1 stalk(s) cinnamon
- some cloves
- 150 g jelly (blackcurrant)
- 150 g marzipan paste
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Dough: Quickly knead the butter, sifted flour, sugar, egg, and a pinch of salt into a shortcrust pastry. Chill the dough for one hour, then spread it out in a greased springform pan, pulling the dough up slightly at the edges. Filling: Peel, halve, and core the quinces. Make a broth from water, sugar, lemon zest, cinnamon stick, and cloves. Cover and simmer the quince halves for half an hour. Then remove the quinces and let them cool slightly. Reduce the broth to 0.1 liters, sieve, and stir in the redcurrant jelly. Spread the marzipan thinly over the dough, score the quinces like a fan, spread them apart, and place them on the marzipan layer. Spread half of the redcurrant glaze over the quinces. Bake in the center of the oven at 200°C for 30 minutes, let it cool, and spread the remaining glaze over the tart. Serve with whipped cream to taste.
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