Ingredients: 3 cups flour 1 / 2 teaspoon salt
1 / 2 teaspoon baking powder 200g butter
2 / 3 cup sugar 1 egg
1 teaspoon vanilla
1 tsp lemon zest
1 / quince 2kg
3 tablespoons hot water to paint
jelly
Preparation:
Sift flour with salt and baking powder and mix well. Pour on the table in a crown (forming a circle like a ring, leaving room to work in the middle the rest of the ingredients.)
In the center place the chopped butter, sugar, egg, vanilla and zest lemon. Working with the hand until homogeneous, and then gradually incorporate the flour little by little.
form a soft dough, do not knead. Place dough in a nylon and let rest in refrigerator for half an hour. After that time, remove from the refrigerator, and separate one third of the dough and set aside. The largest piece of dough between two nylon stretch to prevent sticking, and not have to use flour, and place in pan (with this amount goes a 24cm tart). Depress
quince paste with hot water to make it creamy, and spread over dough.
With the saved dough rest, stretch and cut strips to make a lattice on the candy. Carry
moderate oven (180 º C) 40 minutes. When out of the oven can be painted with jelly to make it bright, if desired. Can also be made with dulce de leche, but be careful that is a sweet very consistent, as the butler. You can sprinkle the top with coconut.
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