Quince trees are widespread along the edges of our vineyards. They provide nesting sites for birds and shade for breaks during the summer. After the grape harvest, we harvest the quinces and keep them in a cool place for part of the winter.
Ingredients
Serves 4
- 4-6 quinces
- 50 g sugar
- 50 g brown sugar
- Cinnamon
- 80 g butter
- 1 lemon
- 10 g basil
- Sunflower oil
- Salt and pepper
Preparing the quinces
- Peel 4 to 6 quinces, cut them into quarters, and remove the core and ends
- Submerge them in 1 l of boiling water seasoned with 50 g sugar, 50 g brown sugar, and 1 tsp cinnamon.
- Simmer until the quinces are tender (30 to 45 min) and remove from the heat.
- Note: this step can be done a few days in advance
Preparing the tart
- Knead 250 g white flour, 100 g buckwheat flour, 120 g butter, 80 g sugar, ½ tsp salt, and 1 tsp cinnamon.
- Add one egg and 35 ml milk.
- Line the bottom and sides of a 24 to 26 cm springform pan (previously buttered) with 2/3 of the dough.
- Spread 1 tbsp ground hazelnuts over the bottom, then half of the quinces, sliced and lightly mashed.
- Sprinkle with 2 tbsp ground hazelnuts and 1 tsp cinnamon, then add the other half of the quinces in the same way.
- Sprinkle with flaked almonds.
- Decorate with the remaining dough.
- Bake for 40 min at 180°C.
Enjoy with a glass of Marsanne Prafalcon. Bon appétit!
