Autumn Tarts With Caramelized Quince Curd

1. 1

   At slow speed, using the robot, knead the butter to get a very soft texture. Add the powdered sugar mixing constantly until you obtain a creamy texture. Add the ground hazelnuts while bringing the dough to the center of the bowl. Add the egg and the yolk, the vanilla, and finish by quickly adding almost all the flour mixed with 4 pinches of salt in 2 or 3 increments.

2. 2

   Finish working the dough on your lightly floured work surface, crushing it with the palm of your hand in 2 or 3 strokes,adding the rest of the flour. Form a ball, wrap it in a plastic film, and let it rest for 2 or 3 hours in the refrigerator, ideally overnight.

3. 3

   Preheat oven to 180 degrees Celsius.

4. 4

   Remove the dough from the refrigerator and leave at room temperature for 15 minutes before working it (otherwise it may break). On a lightly floured surface, roll out the dough, cut it in the shape of the little tartelettes with a cookie cutter and bake them in silicone molds for 17-20 minutes for them to brown. Let them cool on a rack. You can bake them 1-2 days in advance provided you keep them in an airtight container.

* Per serving · 4 servings · Values may vary.

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