Quittentorte aus Gautinger Apfelquitten
After my recent experiments with quince sirup I’ve temporarily become so obsessed with quinces that my mum graciously offered me to pick some more quinces from her tree (to be honest though: she was probably quite happy I took them. Over the years, the tree has grown quite a bit and produces much more fruit now than she uses for jelly and candy). Years ago I had copied my mum’s recipe for quince tart – but had never gotten any quinces to make it.
for the dough (Mürbteig)
250g flour – I use local Unser Land spelt and whole grain wheat flour
125g butter (pull it out of the fridge a few hours early so it has time to soften up and is easier to knead into the dough)
a pinch of salt
1 sachet baking powder
peel of 1 organic lemon
Mix the egg, sugar and salt together and allow for the crystals to dissolve a bit. Add the rest of the ingredients and knead into a solid lump of dough. Roll it into a ball and wrap it up in cling wrap. Leave the dough in the fridge while you make the fillings.
for the quince filling
750g quinces (3-5 fruits)
¼ litre of water
30g candied lemon peel (Zitronat)
peel of 1 organic lemon
Rub the fluff off the quinces, quarter and core them and chop them into small chunks. Quinces are a bit moody here: some are hard like rock, others a soft like butter – either way make sure you’re using a proper, sharp knife.
Dissolve the sugar in the water, add the quince cubes and bring to a boil. Let of boil softly with the lid on for 20-30 minutes, add the lemon and puree. Again, sometimes, the quinces will be falling apart at this point, other might still be little on the stiff side – just make sure they won’t kill your blender.
for the topping
2 egg yolks
100g ground almonds
juice and peel of 1 organic lemon
4 table spoons of the quince filling from above
Mix the eggs and sugar and beat until the sugar has dissolved and the mixture has become pale and creamy. Softly stir in the almonds, lemon and the 4 tablespoons quince filling.
Putting it all together
Preheat the oven to 200°C (180°C with convection).
Pull out the dough from the fridge and leave it wrapped up to very slightly warm up while you butter your pie dish. I used one 23 cm in diameter plus 12 muffin forms, but for the muffin sized ones the ratio between quince and dough was much too low. Next time I’d rather make two small forms or one 26 cm one.
Roll out the dough to about 5 mm, roll it up around the rolling pin and transfer it to the pie form. Slightly press the dough into shape and pierce it a few times with a fork. Layer in the filling: first the quince puree, then the whipped egg topping.
Bake in the oven at 200°C/180°C for 40-50 minutes. After 30 minutes or so check the top, if it’s starting to brown too much, loosely drape over a sheet of tin foil.
Leftovers keep in the fridge for a few days but also freeze quite well, just wrap the remaining slices in tin foil. To serve, defrost in the fridge for a day, open up the tin foil and heat it in the oven at 100°C for 10-20 minutes.