For the crust: Mix together 1/2 cup of butter, 1 tablespoon of sugar, and 1 cup of all-purpose flour. Add the juice of 1/2 lemon and a pinch of salt. Gradually add more flour if needed. Roll out the dough to a thickness of about 1/8 inch.
For the filling: Combine 100g of quince jam (American), 1/2 cup of sugar, and 3/4 cup of water in a saucepan. Bring to a boil over medium heat, then reduce the heat and simmer until thickened. Remove from heat and let cool.
For decoration: Melt 100g of semisweet chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval.
For the crust: Mix together 1/2 cup of butter, 1 tablespoon of sugar, and 1 cup of all-purpose flour. Add the juice of 1/2 lemon and a pinch of salt. Gradually add more flour if needed. Roll out the dough to a thickness of about 1/8 inch.
For the filling: Combine 100g of quince jam (American), 1/2 cup of sugar, and 3/4 cup of water in a saucepan. Bring to a boil over medium heat, then reduce the heat and simmer until thickened. Remove from heat and let cool.
For decoration: Melt 100g of semisweet chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval.
Make the crust: In a bowl, combine the butter, sugar, and flour
Add the lemon juice and salt
Gradually add more flour if needed
Mix until a dough forms
Roll out the dough to a thickness of about 1/8 inch
Cut into desired shape for tart
Bake the crust in a preheated oven at 350°F (180°C) for about 20-25 minutes, or until lightly golden
While the crust is baking, prepare the filling: In a saucepan, combine the quince jam, sugar, and water
Bring to a boil over medium heat, then reduce the heat and simmer until thickened
Remove from heat and let cool
Assemble the tart by spreading the cooled filling on top of the baked crust
Decorate with melted chocolate
Serve warm and enjoy! (8 servings).
