Mini- tourtes coing/cannelle



  • 3 quinces
  • 300 g (066 lbs) flour
  • 2 eggs
  • 1 lemon zest
  • 200 g (0,44 lbs) butter
  • 3 tbsp. at s. honey
  • Cinnamon powder
  • 1 pinch of salt

Knead together flour, butter, egg, sugar, salt and lemon. Add a little water to obtain a shortcrust pastry that is malleable enough to be rolled out to 1 cm (1,18 inc) thick.

Make 24 circles the diameter of your moulds.
Peel the quinces. With a mandolin: cut them into one centimeter slices thick then sweeten them front and back.
Spread a circle of dough at the bottom of each of the buttered moulds. 
Spread top, a slice of quince and moisten with honey. 
Sprinkle with cinnamon.
Cover with the other round of dough and seal tightly by pinching the circumference.
Drill a hole one centimeter in diameter in the center of the mini-pies in order to let the steam escape.
Brush the tops of the mini pies with the remaining yolk.
Sprinkle 50 g (0,11 lbs) of sugar on the mini pies.
Put in the oven at 130-140°C (266-284) (th. 5) for 45 min.
Serve slightly warm.


 

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