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Quince Crumble Tart. Tarte aux coings.

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posted by alias Traveling with Simone on Sunday 1st of December 2019 05:49:47 PM

Quince Crumble Tart Tarte au coings (My own recipe) Hazelnut Crust 1 (2.23 oz) package chopped hazelnuts (1/2 cup) 1 cup all-purpose flour pinch of salt ½ cup butter or margarine, softened 1/3 cup sifted powdered sugar Process hazelnuts, flour, and salt in a food processor 5 seconds or until nuts are finely chopped. Add butter or margarine and powdered sugar; pulse until ingredients are combined. Press mixture into pan. Bake at 350° for 12 minutes; cool. 2. Quince puree: (should have about 4 cups) 4 large quinces, quartered, core removed and diced 3/4 cup (145 g) sugar 1 tbsp honey ½ cup water Cook about 55 minutes until quinces are easy to puree. If too liquid, add 2 Tbsp flour. Or: use quince preserves. 3. Crumble topping: ¼ cup (55 g) sugar ½ cup (45 g) rolled oats 2 Tbsp plain flour ½ cup (50 g) chopped hazelnuts ½ cup (60 g) unsalted butter or margarine, cut into cubes Line a pie pan with the crust. Bake at 375F (190 C) 20 mn or until done. Fill the crust shell with the quince puree or preserves. Add crumble topping Bake 30 minutes. Serve with whipped cream or ice-cream.



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  • Published 12.04.22
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