Quince tart, has the smell of autumn and the taste of ginger. :)))
It is also a variant with very little sugar, 1-2 tablespoons for 1 kg of fruit.
The dough is also half the normal amount: I made two sheets of 125g flour with 63g butter and 3 tablespoons of cold water, a pinch of salt. Mixed, refrigerated.
It takes the longest to prepare the fruits. Quinces peeled, cut into cubes and boiled with sugar and a little water. Let it simmer until the fruit softens… which can take a while, depending on the quince. At the end add a pinch of ginger powder or freshly grated ginger and half a tablespoon of flour. If the fruits are not juicy, do not add flour.
In a round tray, of 4 portions, spread the first sheet of the dough, put a little breadcrumbs or semolina, then add the chilled fruits and on top, the second sheet. Close the edges, prick from place to place with a knife or fork.
Put in the fridge for half an hour.
Bake in the hot oven, over medium heat, 40-60 minutes, with aluminum foil on top, in the first half.
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