Old-Fashioned Quince Tart (Sugar-Free)

Ingredients

• 800 grams / 1 lb + 12 oz quinces (peeled and seeded)
• 160 ml grape molasses
• 5 tablespoons honey
• 1/5 teaspoon ground cloves
• 1 stick cinnamon
• 2 large eggs
• 200 ml olive oil
• 6 tablespoons honey
• 550 grams / 1 lb + 3 oz all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• a pinch of salt
• flaked almonds

Instructions

1. 1

   --- For The Filling: ---

2. 2

   Cut quince to small pieces, place them in a pot along with the cloves and cinnamon stick, and cover with water. Bring to a boil over high heat then reduce heat to medium and simmer for about 50 minutes to 1 hour, or until quinces are completely soft and water has drained completely.

3. 3

   Take the pot off the heat. Remove the stick of cinnamon and blend using an immersion blender until smooth paste forms.

4. 4

   Add the grape molasses and honey and heat mixture again over low heat. Stir constantly with a wooden spoon for 3-4 minutes. Remove from heat and set aside.

5. 5

   --- For The Crust: ---

6. 6

   In a mixing bowl combine the flour, baking powder, ground cinnamon, and pinch of salt.

7. 7

   Using an electric mixer with the whisk attachment on, beat eggs at high speed. Once they start to get foamy pour in the olive oil. Beat for a minute or two to combine and then add the honey.

8. 8

   Reduce speed to low and add the flour mixture in small bits at a time.

9. 9

   Once everything is fully combined, let the dough rest for 30 minutes.

10. 10

    Preheat oven to 170°C / 338°F.

11. 11

    Grease a round 26 cm / 10-inch pan with oil.

12. 12

    Take handfuls of the dough and press it in the pan to create a flattened surface that reaches all the way up to the walls of the pan. There is no need to use a rolling pin for this tart crust as it's very easy to work with your hands. It will also rise while it bakes so any unevenness won't be noticeable once the tart is baked.

13. 13

    Prick the crust with a fork here and there. Add the filling and spread it evenly with a spoon.

14. 14

    Bake for 25 minutes and then add the flaked almonds on top. Bake for another 20-25 minutes more until the pie gets a deep golden brownish color.

15. 15

    Remove from oven and let pie stand for half an hour before cutting and serving.