Quince Tart

Ingredients

• 1 vanilla pod
• 1 Organic lemon
• 325 g spelt flour type 630
• 50 g buckwheat flour
• 125 g coconut blossom sugar
• 200 g room‑temperature butter (+ 1 tsp for greasing)
• 1 pinch salt
• 0.5 tsp Baking powder
• 1 egg
• 2 yolks
• 800 g quines
• 150 ml apple juice
• 5 g Ginger
• 2 tsp agar‑agar
• 1 tbsp whipping cream

Instructions

1. 1.

   Slice the vanilla pod lengthwise and scrape out the seeds. Wash the lemon in hot water, pat dry, grate the zest; squeeze out the juice and set aside.

2. 2.

   Mix both flours with 90 g sugar, vanilla seeds, lemon zest, butter, a pinch of salt, baking powder, egg and one yolk, then knead into a smooth dough. Cover and chill for about two hours.

3. 3.

   Meanwhile wash, peel, quarter, pit the quines, slice thinly and put them in a pot with the remaining sugar, lemon juice and apple juice. Simmer for 20–30 minutes.

4. 4.

   Peel and finely grate the ginger. Remove the quines from heat, stir in the ginger, puree everything fine and let cool for five minutes. Stir in the agar‑agar well.

5. 5.

   Grease the tart tin. Roll out three‑quarters of the dough and line the tin with it. Spread the quince purée over the base.

6. 6.

   Roll out the remaining dough and cut into strips 1 to 1½ cm wide. Arrange the strips on the purée in a lattice pattern, spacing them 1½–2 cm apart; fold any excess dough around the edges inward.

7. 7.

   Whisk the remaining yolk with cream and brush the dough edges and lattice with it. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 40 minutes until golden brown.