Tarte Tatin with quinces

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 1 pinch of salt
• 125 g margarine
• 70 ml water
• 1 kg quince(s)
• 100 g sugar
• 1 tsp cinnamon powder
• 1 tbsp margarine
• 1 lemon(s)

Instructions

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

vegan, vegetarian, for a 30 cm tart tin

Cut the margarine into small pieces and place it in a bowl with the flour and a pinch of salt. Gradually add the water and knead the ingredients into a smooth shortcrust pastry. If the dough is too dry, add a little more water. Chill the dough for half an hour. In the meantime, wash the quinces thoroughly, squeeze the lemon and set the juice aside. Peel the quinces, halve them, and cut into slices about 0.5 cm thick. Sprinkle immediately with the lemon juice to prevent the slices from turning brown. Place the quince slices in a large bowl so they can be mixed well with the lemon juice. In a cast-iron tarte tatin dish, or if you don’t have one, in a pan, heat the sugar, margarine, and 3 tablespoons of water until the margarine has melted and the sugar has dissolved. Add the quince slices and sauté for about 10 minutes. In the end, a caramel-like syrup should form and the quinces should still be firm to the bite. Meanwhile, roll out the shortcrust pastry on a floured work surface until it is round and slightly larger than the baking tin. If using a cast iron tart tin, the rolled out pastry can be placed directly on top of the quinces. First, spread the quinces evenly in the tin and sprinkle with the cinnamon powder. If using a different tart tin, remove the quinces from the pan and the syrup from the pan and place them in the tin, spread evenly, and then place the shortcrust pastry on top. Bake the tart in a preheated oven at 180°C (convection oven) for approx. 30 minutes on the middle rack until golden brown. Remove from the oven and let cool for 10 minutes so the topping can set again. Turn the tart out onto a large platter. Can be served hot or cold.