Ingredients with Measurements:
- 1 pre-made pie crust
- 2 quinces, peeled, cored, and sliced
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch tart pan
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and line the tart pan with it. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes.
4. In a saucepan, combine the sliced quinces, sugar, and water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the quinces are tender and the liquid has thickened.
5. In a mixing bowl, cream together the almond flour, butter, and granulated sugar until light and fluffy.
6. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and salt.
7. Spread the almond mixture evenly over the bottom of the pre-baked crust.
8. Arrange the cooked quince slices on top of the almond mixture, overlapping them slightly.
9. Sprinkle the sliced almonds over the top of the tart.
10. Bake the tart for 35-40 minutes, until the filling is set and the almonds are golden brown.
11. Let the tart cool completely before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 380
Fat: 22g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 140mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 29g
Protein: 5g
Substitutions for ingredients:
- Instead of quinces, you can use apples or pears.
- Instead of almond flour, you can use regular flour or hazelnut flour.
- Instead of sliced almonds, you can use chopped walnuts or pecans.
Variations:
- Add a teaspoon of cinnamon to the almond mixture for a spiced flavor.
- Drizzle the tart with honey before serving.
- Top the tart with whipped cream or vanilla ice cream.
Tips and tricks:
- To make it easier to peel and core the quinces, cut them into quarters first.
- If the quince mixture is too watery, strain it before using.
- Make sure the butter is softened before creaming it with the almond flour and sugar.
- If the crust starts to brown too much during baking, cover the edges with foil.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tart, place it in a preheated 350°F oven for 10-15 minutes, until warmed through.
Presentation ideas:
Serve the tart on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Sprinkle the top of the tart with additional sliced almonds or dust with powdered sugar.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Serve the tart with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the filling is too runny, increase the baking time by 5-10 minutes.
- If the crust is too hard, reduce the baking time by 5-10 minutes.
Food safety advice:
Make sure the quinces are fully cooked before using them in the tart.
Food history:
Quinces have been cultivated for thousands of years and were prized by the ancient Greeks and Romans for their fragrance and flavor. They were also used for medicinal purposes.
Flavor profiles:
The tart has a sweet and nutty flavor, with a slightly tart and floral taste from the quinces.
Serving suggestions:
Serve the tart as a dessert or as a sweet treat with tea or coffee.
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Region: Spanish