Gluten-Free Tart with Quince Paste

Name: Gluten-Free Tart with Quince Paste
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8 Portionen
Ingredients: 1 piece eggs; 70 gramos butter; 60 gramos sugar; 1 chorro vanilla essence; 80 gramos rice flour; 60 gramos cassava starch; 60 gramos corn starch; 2 gajos baking powder; 1 pinch salt

Tart

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Cook Time

1 h 45 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This gluten-free tart with quince paste is a delight that will transport you to grandma's kitchen. The dough, made with rice flour and cassava starch, is surprisingly tender and flavorful. The quince paste filling, with its characteristic sweetness, perfectly complements the texture of the dough. Ideal to enjoy on an autumn afternoon with a cup of tea or to celebrate a special birthday. Go ahead and prepare it, it's easier than it looks! Also, you can vary the filling with sweet potato or dulce de leche to give it your personal touch. This recipe is perfect for those looking for gluten-free options without sacrificing flavor and tradition.

Ingredients (9 ingredients)

1 piece eggs
70 gramos butter
60 gramos sugar
1 chorro vanilla essence
80 gramos rice flour
60 gramos cassava starch
60 gramos corn starch
2 gajos baking powder
1 pinch salt

Preparation (10 steps)

Mix butter and sugar

Thermomix® Setting

20 sec/Speed 4

Place 70 grams of butter at room temperature and 60 grams of sugar in the bowl. Mix for 20 seconds/Stufe 4, until a smooth cream is obtained.

Incorporate the egg and vanilla essence

Thermomix® Setting

15 sec/Speed 3

Add 1 egg at room temperature and 1 splash of vanilla essence to the bowl. Mix for 15 seconds/Stufe 3, until a homogeneous cream is obtained.

Add the dry ingredients

Thermomix® Setting

20 sec/Speed 4

Incorporate 80 grams of rice flour, 60 grams of cassava starch, 60 grams of corn starch, 2 pinches of baking powder and a pinch of salt into the bowl. Mix for 20 seconds/Stufe 4.

Form the dough

Remove the dough from the bowl and finish integrating with a rubber spatula until a homogeneous dough is obtained. If the mixture feels very sticky, knead with your hands.

Refrigerate the dough

Wrap the dough in plastic wrap and refrigerate for at least half an hour so that the butter solidifies again.

Roll out the dough

Roll out the dough on a sheet of plastic wrap and sprinkle a little more rice flour on top to prevent the rolling pin from sticking. Roll out until it is approximately 4 mm thick.

Place the dough in the mold

Without removing the plastic wrap, place the dough on the tart pan, turning it over so that the film is facing up. Immediately and very carefully, arrange the dough without removing the film, covering the inside of the mold.

Remove the plastic wrap and excess dough

When the dough is well attached to the mold, carefully remove the plastic wrap and excess dough. Fill in or patch the parts that are very thin, broken or hollow with the leftover dough.

Fill and decorate

Spread the quince, sweet potato or dulce de leche filling and make a grid crossing strips of dough on top. To do this, use the remaining dough and roll it out on a well-floured table to prevent it from breaking, as it is quite brittle and delicate.