Quince tart
A modern update of a historical fruit tart recipe from photographer and cookbook author Regula Ysewijn
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Cooking tools:
- Food processor
- Immersion blender
- Rolling pin
- Pie dish
- Pastry jigger
- Pastry brush
- Kitchen scale
- Mason jar
- Chef's knife
- Cutting board
- Saucepan
- Oven
- Stove
- Refrigerator
- Fork
- Wooden spoon
- Plastic wrap
- Parchment paper
- Mixing bowl
Ingredients
- 1 pinch of saffron threads
- 180g plain flour
- 100g cold butter, cut into small pieces
- 20g icing sugar
- A tiny pinch of salt
- 1 egg yolk
- 3 large quinces (600g), roughly chopped
- 1 cinnamon stick
- 2 cloves
- Peel of 1 lemon
- 350g raw sugar, plus 70g extra if needed
- 1 egg, beaten, for egg washing
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