Quince Crumble Tart. Tarte aux coings.

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.

 

Done