Quittentarteletts with marzipan crumbles

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix lemon juice with 1.5 litres of water. Wash and peel the quinces and put them immediately into the lemon water. Quinces quarter, core. Wash the limes, remove the zest. Squeeze the fruits. Cover the zests and put them in a cool place.

2. 2

   Boil up quinces, 100 ml water, 5 tablespoons lime juice and 150 g sugar in a pot. Simmer for about 30 minutes. Put it in a cold place. In the meantime knead 250 g flour, 150 g butter, 75 g sugar, egg and salt. Cover and put in a cold place for about 30 minutes. Coarsely grate the marzipan. Knead 60 g butter, 200 g flour, 50 g sugar and marzipan into crumbles. Grease 8 tartlet forms with lift-off base (12 cm Ø) and dust with flour. Roll out the short pastry, cut out 8 circles (14 cm Ø), kneading the dough remains again and again. Line a tartelette tin with the dough, press the rim. Pour in cooled quince compote and spread marzipan crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.

3. 3

   Knead 60 g butter, 200 g flour, 50 g sugar and marzipan into crumbles. Grease 8 tartlet forms with lift-off base (12 cm Ø) and dust with flour. Roll out the short pastry, cut out 8 circles (14 cm Ø), kneading the dough remains again and again. Line a tartelette tin with the dough, press the rim. Pour in cooled quince compote and spread marzipan crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Drain the cranberries. Take the Tartelettes out of the oven, let them cool down and decorate with lime zests, cranberries and icing sugar

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
670 kcal

CARBS
93 g

FATS
28 g

PROTEINS
9 g