Caramelized Quince Tart using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(5)
Preparation time
57 min
Total time
61 min
Servings
6
Calories / Serving
0 Cals
Difficulty
Average
Fall in love with this Caramelized Quince Tart! Sweet, tangy quince, slow-cooked to golden perfection and nestled in a buttery, flaky crust. Each bite is a symphony of textures and flavors – a comforting indulgence you won't be able to resist.
Ingredients
- 150 g Flour
- 125 g Salted butter
- 50 g Water
- 150 g Granulated sugar
- 25 g Lemon juice
- 800 g Quince
Steps
Make the pastry
- Add 150 g of flour, 75 g of salted butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Add 50 g of water in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a cling film warp in cling wrap.
- Refrigerate for at least 30 minutes.
Caramelize the quinces
- Wash the food processor bowl.
- Add 150 g of granulated sugar, 50 g of salted butter in the food processor bowl.
- Mix manual: 8:00min / 120°C / Speed 1.
- Add 25 g of lemon juice in the food processor bowl.
- Peel, sliced, and add 800 g of quince in the food processor bowl.
- Mix manual: 25:00min / 100°C / Speed 1.
Assemble and bake
- Preheat the oven at 180°C.
- Roll out the chilled pastry on a lightly floured surface to a circle slightly larger than your tart pan.
- Transfer the content of the food processor bowl on a cake mold.
- Carefully place the pastry over the caramelized quinces, tucking the edges down inside the pan.
- Cook in the oven at 180°C.
- Let the tart cool slightly before inverting it onto a serving plate.
- Serve Warm.
