Bet you never thought you'd be famous for your Quince Tart! Then again, you've never tried our Quince Tart before.
What You Need
Original recipe yields 12 servings
2 cups flour, divided
1-1/2 cups sugar, divided
1/2 tsp. CALUMET Baking Powder
1/2 cup (1 stick) butter, softened
2 egg yolks
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 lb. quinces
1 cup water
1 Tbsp. lemon juice
1 tsp. ground cinnamon
1 egg, lightly beaten
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Place 1-3/4 cups of the flour, 1/4 cup of the sugar, the baking powder and butter in large bowl of electric mixer fitted with dough hook attachment. Beat on low speed 1 min. Continue to beat on medium speed until mixture resembles coarse crumbs. Mix egg yolks and sour cream; add to flour mixture. Beat until mixture forms a ball. Place on lightly floured surface; pat into 4-inch circle. Wrap tightly in plastic wrap. Refrigerate 30 min.
Meanwhile, peel and core quinces. Cut each quince into 16 wedges. Mix remaining 1/4 cup flour, remaining 1-1/4 cups sugar, the water, lemon juice and cinnamon in medium saucepan. Add quinces; cook on medium-low heat 20 min., stirring occasionally.
Preheat oven to 350°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut 12-inch circle from dough; set remaining dough aside for later use. Place dough round in 9-inch tart pan with removable bottom. Prick bottom and side of crust with fork. Pour quince mixture into crust. Cut remaining dough into decorative shapes with 2-inch cookie cutters. Arrange on top of filling. Brush dough cutouts with egg.
Bake 30 min. or until golden brown. Cool. Cut into 12 wedges to serve. Top each serving with 2 Tbsp. of the whipped topping.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Quinces were brought to South America by the Spanish and Portuguese. The Italian immigrants who settled in Uruguay used them in their sweet pastry recipes and to enhance savory sauces.
Prepare as directed, sprinkling 1 cup chopped toasted PLANTERS Pecans onto bottom of crust before filling with the quince mixture.
Use Your Food Processor
Place 1-3/4 cups of the flour, 1/4 cup of the sugar, the baking powder and butter in food processor container; cover. Process until mixture resembles coarse crumbs. Mix egg yolks and sour cream; add to flour mixture. Process until dough forms a ball. Pat dough into circle on floured surface and continue as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.