Quince and Ricotta Tart
Description
Perfectly pairs with tea and coffee. In our region, quince does not fully ripen and remains hard. Therefore, it should be boiled slightly beforehand until soft. This way, all the aroma and vibrant flavor of the quince will be preserved, and your baked goods will be loved by the whole family. Details: Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients for the dough.
- 2
Step 2
Rub the flour, salt, sugar, and butter into crumbs, add the egg and knead the dough. If the dough does not come together into a ball, add 1–2 tablespoons of ice water. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
- 3
Step 3
Prepare the necessary ingredients for the filling.
- 4
Step 4
Spread the dough by hand over the baking pan (I used a 24 cm springform ring), shape the edges. Prick the dough with a fork, place in a preheated oven at 180°C for 15 minutes.
- 5
Step 5
Peel the quince, slice it, and place it in a saucepan. Add water and sugar (50 g), bring to a boil, and cook until the quince softens. Drain through a colander. The quince should remain whole and not fall apart.
- 6
Step 6
For the cream, combine ricotta, cream, sugar (100 g), eggs, and zest. Beat until smooth. Spread the cream over the baked crust, arrange quince slices on top, and bake the tart in the oven for 40 minutes at 200 °C.
- 7
Step 7
Let the cake cool completely in the pan. If desired, brush the top of the cake with fruit syrup.