Quince Shortbread Pie with Caramel
8 servings
70 minutes
Quince caramel tart is a true delight inspired by Italian traditions. Quince, a fruit with a unique aroma and slight acidity, gains a rich caramel flavor through the delicate balance of sugar, lemon juice, and butter. The crumbly pastry adds softness and lightness to the composition, creating a perfect duet of sweetness and freshness. This tart not only pleases the palate but also fills the home with coziness. It is perfect for warm family tea gatherings or festive tables, becoming the centerpiece of the evening. The combination of caramelized quince and crispy pastry makes it truly unforgettable – each bite evokes memories of sunny Italy where simple ingredients transform into culinary art.
1
In a pot, mix 10 cups of water and 1 cup of sugar. Use a knife to peel the zest from 0.5 lemon and add it to the pot. Cut the lemons in half and squeeze the juice from 1.5 lemons into the pot.
- Sugar: 1.8 glass
- Lemon: 2 pieces
2
Clean the quinces, cut them in half, and remove the core. Place them in a pot. Bring to a boil, cover, reduce heat, and cook for 8-10 minutes until soft. Drain.
- Quince: 1.7 kg
3
Preheat the oven to 190 degrees.
4
In a round shape (or pan), mix the remaining sugar and a large pinch of salt. Place over medium heat and cook until light brown caramel state. Remove from heat and stir in the butter.
- Sugar: 1.8 glass
- Salt: pinch
- Butter: 2 tablespoons
5
Place the quince cut side up in the caramel and drizzle with lemon juice from the remaining half of the lemon.
- Quince: 1.7 kg
- Lemon: 2 pieces
6
Roll out the dough on a floured surface and place it over the fruits. Press down.
- Wheat flour: to taste
- Shortcrust pastry: 500 g
7
Bake for about 45 minutes until golden brown.
8
Cool for 10 minutes and carefully flip onto a plate. Serve warm.