Quince Tart with Cocoa Crust
Quince Tart with Cocoa Crust - Sweet and Rich Fall Flavors
Healthy, because
Even smarter
Nutritional values
Quince provides tannins in several varieties, including tartaric and malic acid, for example. In plants, these act as natural defenses against parasites, and in our bodies they can also kill harmful microorganisms.
Fine quince cake can be prepared with purchased sunflower seed puree instead of homemade sunflower seed puree - so if you do not have a blender you do not have to give up this delicious autumn pastry. If you can't find the sunflower seed variety, the recipe can also be prepared with other nut purees of your choice, for example, cashew puree or almond puree.
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 262 mg | (7 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 ½ ozs cold butter (in pieces) + 1 tsp for the mold
- 5 Tbsps whole cane sugar
- 7 ¾ ozs Spelt flour (Type 630)
- 4 Tbsps Highly deoiled cocoa powder
- 1 egg
- 1 pinch salt
- 3 large Quince (about 9 ounces)
- 1 Cinnamon stick
- 1 cloves
- 5 ozs Sunflower seed
- 1 Tbsp Plum kernel oil or Almond oil
- 2 ½ ozs black currant jelly (or plum jelly)
Kitchen utensils
Preparation steps
For the base, knead butter pieces, 2 Tbsp sugar, flour, half of the cocoa powder, egg, and 1 pinch of salt. Roll out dough on a surface sprinkled with remaining cocoa powder, lay it out in a greased tart pan and cut off the overhanging edge. Prick dough several times with a fork and chill for 1 hour.
For the filling: clean, peel, and quarter quinces and remove the core. Simmer with 2 cups water, remaining sugar, cinnamon stick, and clove for about 25 minutes on low heat. Then remove quinces from the broth and let cool for 10 minutes. Pour the stock through a sieve, collect, and boil down to approx. 13.5 ounces in 7 minutes. Cut cooled quinces lengthwise into thin slices.
Put sunflower seeds in a blender and mix very finely. Pour in plum seed oil and continue blending. Spread sunflower seed puree thinly on the tart.
Spread quince slices in a circle on the fine quince cake. Stir the redcurrant jelly into the quince stock and brush the quinces with the stock. Bake the quince cake on the middle shelf in a preheated oven at 200 °C / 400 °F for 30 minutes. Brush the quince cake with the remaining red currant quince juice and serve.
