Ingredients:
Clean and cut the quinces and the apples.
Put them at slow fire with 50 grams of butter and the vanilla sugar .
After the composition is ready add the cinnamon and mix.
For the dough: mix the remaining butter with 100 grams of sugar.
Add 1 full egg plus 1 additional yolk and keep the second egg white for later.
Add the baking powder (previously mixed with the juice from the lemon), the fresh cream and the zest from the lemon and mix well.
Add the flour, gradually.
Put the dough for 40-60 minutes in the fridge.
Divide the dough in two: a part should be smaller than the other one.
From the big part of dough make the bottom layer of the tart and put it in a tray.
Add the composition made from quince and apples in the tray.
Mix the egg white with 1 spoon of powdered sugar.
Add the beaten egg white over the composition.
From the remaining dough you can make different forms and put it above the composition.
Put it in the oven at 190 Celsius degrees for 25-30 minutes.
Enjoy!
The original recipe can be found here
- 2 eggs
- 100 grams of sugar
- 170 grams of butter
- 450 grams of wheat flour
- 150 grams of fresh cream
- 1 spoon of powdered sugar
- 4 small apples
- 2 quinces
- 1 lemon
- vanilla sugar
- baking powder
- cinnamon
Clean and cut the quinces and the apples.
Put them at slow fire with 50 grams of butter and the vanilla sugar .
After the composition is ready add the cinnamon and mix.
For the dough: mix the remaining butter with 100 grams of sugar.
Add 1 full egg plus 1 additional yolk and keep the second egg white for later.
Add the baking powder (previously mixed with the juice from the lemon), the fresh cream and the zest from the lemon and mix well.
Add the flour, gradually.
Put the dough for 40-60 minutes in the fridge.
Divide the dough in two: a part should be smaller than the other one.
From the big part of dough make the bottom layer of the tart and put it in a tray.
Add the composition made from quince and apples in the tray.
Mix the egg white with 1 spoon of powdered sugar.
Add the beaten egg white over the composition.
From the remaining dough you can make different forms and put it above the composition.
Put it in the oven at 190 Celsius degrees for 25-30 minutes.
Enjoy!
The original recipe can be found here
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