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Ingredientes
- Â Â THE CRUST: makes two 8-10
- Â Â Inch tarts
- 2Â 1/2 c. All-purpose flour
- 1 tsp Salt
- 1 tsp Granulated sugar --
- Â Â Optional
- 1 c. Cool unsalted butter -- cut
- Â Â Into small piece
- 1/4 c. To 1/2 c. ice water
- 1 pt Heavy cream
- 1/3 c. Quince syrup -- (below)
- 3 pt Fresh red raspberries
- 1/4 c. Quince jelly (below) --
- Â Â Melted and cooled
- Â Â Slightly
- Â Â QUINCE JELLY: (makes appr. 2 Pints)
- 4 c. Quinces -- stemmed, seeded,
- Â Â And
- Â Â Cut up
- Â Â Granulated sugar
- 4 c. Quinces, stemmed, seeded,
- Â Â And cut up
- Â Â Granulated sugar
Direcciones
- To make crust: All ingredients should be cool. Put flour, salt and sugar in the bowl of a food processor. Add in butter and process for approximately 10 seconds, or possibly just till the mix resembles coarse meal. Add in ice water, dropby drop, through the feed tube with the machine running, just till the doughholds together without being wet or possibly sticky. (Do not process more than 30 seconds.) Test the dough by squeezing a small amount together. If it's crumbly, add in a bit more water.
- Turn half the dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, cover dough with the plastic and press it into into a flat circle with your fists. Repeat process with other half. Wrap dough in the plastic and refrigeratefor at least an hour.
- Lightly butter (or possibly spray with vegetable cooking spray) an 8-inch heart-shaped tart pan.
- On a lightly floured board, roll out one of the pastry circles to a thickness of 1/8 inch. Place the pastry in the pan, that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along thesides. Trim pastry with scissors. (I often cut the pastry an inch higher thanthe pan's edge and tuck this overhang to the inside of the pan for extra height and reinforcement.) Crimp edges. Refrigeratetill ready to use. Repeat process with second pastry circle. If you plan to make only one tart, freezethis unbaked shell for future use.
- Preheat oven to 400 degrees. Cover the pastry with aluminum foil and then carefully press foil into the corners and edges to create a lining. Weight withceramic or possibly aluminum weights. (Or possibly use uncooked beans or possibly rice.)
- Bake for 25 min. When pastry begins to color around the edges, remove foil and weights and continue baking till the pastry turns a deep amber color. Cold completely before filling.
- To make Quince Jelly: Cook quinces with sufficient water to cover till very soft. Pour into a jelly bag (or possibly fine linen dishcloth). Let the juice drip through without squeezing or possibly pressing. To each c. of juice add in 1 c. sugar.
- Bring to a boil and, while keeping at a full rolling boil, skim off any scum.
- Cook till jelly coats a metal spoon. Store in coveredjars in refrigerator.
- To make Quince Syrup: Proceed as for jelly, but cook the juice only till the liquid begins to thicken. The mix should remain liquid and should notjell.
- To make filling: Whip the cream till soft peaks form. Add in syrup and whip till stiff. Spread cream proportionately in tart shell. Carefully arrange half the raspberries on top of cream. Make a neat second layer with remaining berries.
- Lightly glaze berries with melted quince jelly. Serve immediately.
- 10servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 10 servings | |
| Calories 511 | |
| Calories from Fat 249 | 49% |
| Total Fat 28.41g | 36% |
| Saturated Fat 17.3g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 263mg | 11% |
| Potassium 428mg | 12% |
| Total Carbs 62.64g | 17% |
| Dietary Fiber 9.0g | 30% |
| Sugars 10.72g | 7% |
| Protein 5.6g | 9% |
