Quince Tart

Ingredients

• 300 g puff pastry (frozen)
• 800 g quince
• 0.5 lemon (juice)
• 60 g Butter
• 60 g powdered sugar
• 1 tsp orange zest

Instructions

1. 1.

   Let the puff pastry thaw.

2. 2.

   Peel the quinces, quarter them, remove the core and cut into smaller pieces if needed. Drizzle with lemon juice and mix.

3. 3.

   For the caramel, melt the butter in a non-stick pan. Stir in the sugar and let it lightly caramelize. Add the orange zest and quince pieces and cook briefly. Remove from heat and line the tart tin fan-shaped with this mixture.

4. 4.

   Preheat the oven to 200°C (fan).

5. 5.

   Roll out the pastry slightly larger than the tin and place it as a lid over the quince pieces. Fold the edges inwards and press gently. Bake in the preheated oven for about 25 minutes until golden brown.

6. 6.

   Remove from the oven and let cool for about 10 minutes. Then lift the edge with a small knife and transfer the tart using a cake plate.