Recipe created and provided by Chef Crusco Catering in Austin, TX
Ingredients
- 12 tbsps. Unsalted Butter (room temperature)
- ½ cup Vanilla Sugar (regular sugar works too)
- 1 Orange, 1 Lemon – zest only from half of each citrus
- 2½ cups Flour
- ½ tsp. Kosher Salt
- 1 tsp. Baking Powder
- 2 large Eggs (divided)
- 1 large Egg Yolk
- 2 cups Quince Paste (The Dulce de Membrillo Paste can be purchased at Fiesta or Phoenicia Bakery)
- ¼ cup Fresh Orange juice
- 1-2 tsbps. Orange marmalade
Directions
- Preheat oven to 350 degrees F. Mix the flour, baking powder and salt in a bowl and set aside. In the bowl of a standing mixer (w/ paddle attachment), beat the butter & sugar on medium speed until well combined. Scrape down the sides of bowl. Add orange & lemon zest and mix a little again.
- Add flour, salt and baking powder. Mix on medium low speed until mixture resembles fine sand. Scrape down the bowl a few times to make sure the butter is well incorporated with the flour. Add egg, egg yolk and then run on low speed just until it comes together (don’t over mix).
- If the dough is crumbly and dry just add some cold water (1 tbsp. at a time) until dough starts to hold. Pour contents onto a lightly floured surace & knead a bit just until it comes together. Form the dough into a large disc, wrap in plastic wrap & place into the frige over night or at least 2 hours.
- Once cool, remove from the fridge and allow to rest at room temp for 20-30 minutes. Divide into 2 portions (one a little bit bigger than the other). Flatten each dough piece into a round disc.
- Butter your tart pan well in all the crevices. Set aside. On a lightly floured surface, roll out the larger piece of dough (shoot for about ⅛” thick) with the circle about an inch wider than the tart pan. Fold the dough in half, set in the middle of the tart pan and unfold.
- Gently press the dough down into the pan while lifting up the overhang on the sides, ensuring that no space remains between dough and pan. Fold the overhanging dough in & down to meet the inside base of the tart (gives you a thicker crust on the edge). Place in fridge for at least 30 minutes.
- Now, roll out the second piece of dough and place on a sheet pan to chill in the refrigerator. Meanwhile, make filling by cutting the quince paste into small cubes. Place in a small sauce pot with orange juice. Stir over low heat until cubes dissolve into a thick jam. Remove from heat and set aside.
- Remove the smaller sheet of dough from the refrigerator and using a knife, cut the dough into about 10 long (1 inch wide) strips. Place back on sheet pan into refrigerator to chill.
- When the quince paste is cool, place it into the chilled tart crust and use a spatula to smooth the filling. Place 4-5 of the lattice strips on the tart in one direction pressing down on the edges to seal them to the tart. Use a knife to trim the ends that overhang.
- Turn tart a ¼ turn and place the other 4-5 strips perpendicular to the bottom layer. Trim the ends and then place the tart back in the refrigerator to chill for 10 minutes. Make an egg wash (1 part egg: 1 part water) and set aside. Brush the egg wash all over the tart edges and strips.
- Bake the tart for 40-45 minutes or until the crust is golden brown in color. If the crust edges are too colored, simply cover with foil strips. Once ready, remove from the oven and cool.
- Once cool, brush the outer crust (using a pastry brush) with the orange marmalade. Serve immediately with some Coffee or Tea. Enjoy!
