Quince Tart Recipe

by Irena
(Warsaw)

Shortbread recipe for the crust:
200g (7 oz) flour
140 g (5 oz) butter
70 g (2.5 oz) powdered sugar
2 table spoon of cream
2 egg yolks
Filling:
200 g (1 cup) sugar
100 ml red wine
300 ml quince preserve (homemade – not very sweet)
Raisins / nuts / dried cranberries / almonds



Preheat the oven at 180 C – 355 F

Prepare the shortbread crust:
Knead the flour, butter, sugar, cream and yolks to smooth dough.
Cover the dough and place it in a fridge for 30 minutes
Roll the dough until ¼`~ and flip it onto a round 9`` form. Make sure that the sides of the form are also covered.
Prick the dough with a fork so that the steam can escape
Bake it at 180 C for 20 minutes or until golden brown

Prepare the filling of the cake:
From the sugar and 2 tablespoons of water make a light brown caramel. Take the pot from the heat and add very slowly wine. Heat it again for 10 minutes, and then add quince preserve and delicacies according your taste. Heat everything up to the moment when the filling is quite thick. Cover the baked crust with the filling and bake for another 20-30 minutes