John Myers
Quince Tart
The perfect quince tart recipe with a picture and simple step-by-step instructions.
Shortcrust pastry:
- 250 g Spelled flour type 630
- 1 pinch Salt
- 1 Egg
- 100 g Whole cane sugar
- 125 g Rapeseed margarine
Quince pudding:
- 7 Quinces
- 200 ml Soy cream
- 500 ml Soy milk
- 5 tbsp Whole cane sugar
- 60 g Food starch
- 2 Egg yolk
- 1 pinch Salt
for binding:
- 1 Egg
- Knead the ingredients for the shortcrust pastry well, wrap in cling film and place in the refrigerator for at least 1 hour.
- Quarter, remove the core, peel and then cut into pieces. Stew in a saucepan with 2 tablespoons of whole cane sugar.
- Approx. Remove 1/3 of the quince, whip in the stand mixer with 250 ml soy milk (on the smootie setting) until creamy. Now put the remaining pudding ingredients in the blender and continue to beat until creamy.
- Put the pudding mixture in a saucepan and bring to the boil. Mix the pudding with the rest of the quince pieces. Whisk the two egg whites and an additional egg in a blender and add to the pudding and quince mixture.
- Spread the shortcrust pastry on a greased springform pan, pull up the edge. Pour the quince mixture on top.
- Approx. Bake for 60 minutes at 160 ° C hot air.
- Have taken a little less cornstarch than indicated in the strawberry pudding from tuscanine. Quinces have a high pectin content. Was nice and creamy and the quince pieces in between were still firm to the bite.
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