October 16, 2014 at 18:53

It is autumn. The leaves rustle wildflower bread company menu already underfoot and the light of the sun changes. On a golden October day so did my husband and I a beautiful nature walk around to take all sorts of Autumn, such as chestnuts, euonymus and rose hips home. Since then delighted us this autumn walk prey, along with some pumpkins, as an arrangement on our kitchen window sill next to our table. Suitable for today's recipe we have even captured a few ornamental quince! - I repeat myself? I love the autumn;-)!
Well, that, as already announced, it's here again today to quince. Last week I had you reported yes, that I had managed to get the first quinces. For the delicious quince-apple-pie but I did not need the whole quince jelly and so remained still something left for this delicious quince tartlets with meringue.
But I have simply combined everything I like like;-). The best tender Mandelmürbeteig of Pierre Hermé, crème mousseline with lime, almond meringue and, not least, the beloved, spicy quince jelly. wildflower bread company menu
Process all ingredients without wildflower bread company menu much kneading to form a smooth dough. This wrap in cling film and place in the refrigerator for one hour. Then roll out the dough and cut slices in size of the tartlet tins. This time I have my French tartlet molds used with loose soil. The buttered molds with the dough interpret. The floor several times with a fork, so that later no bubbles form. Now she finds the prepared wildflower bread company menu tartlets wildflower bread company menu before baking best again for about 20 minutes in the freezer. That ye spare yourselves the Bilndbacken wildflower bread company menu with legumes. Then bake until golden hot oven frozen tartlets in 180 degrees. Allow to cool on a wire rack. You can find the pre-baked tartlets very well for 1 - store in a container 2 weeks. Sometimes I bake tartlets just so in advance, so I just need to fill in when needed.
Cook the Quittenstückchen with the apple juice, the sugar and the cinnamon stick crumbly in a closed pot over low heat. Then remove the cinnamon stick and puree the fruit with a hand blender. Cool place.
Boil the milk with the spices. I have dried lime leaves used, but you can just as easily lime or lemon peel take. In a bowl, beat the egg yolks with the sugar and starch mix. Pour the hot milk through a fine sieve and immediately pour into a fine beam, stirring constantly, to egg yolk mixture. The cream filling back into the pot and back again, with constant wildflower bread company menu stirring, heat until it thickens. In a bowl fill and cover the surface with plastic wildflower bread company menu wrap. This prevents wildflower bread company menu a skin is formed. wildflower bread company menu Leave to cool in the fridge. Just before filling the Tartelettes this cream is again opened. It gradually stir in the softened butter and beat airy.
I've cooked Italian meringue. This means that I cooked the sugar syrup previously before I give him the egg whites. I like this simple meringue rather than the 'raw' meringue. It is durable and I'm reasonably certain to have killed any germs present with the hot sugar syrup. Who's that cavalier, the cooking of the sugar can save of course;-).
Heat the sugar and water in a small saucepan to about 118 degrees. The egg white until stiff and the hot sugar solution into a fine beam with embezzled, making sure that you do not meet the stirring rods. Beat until the meringue is cooled, is shiny and airy. Then you lift the toasted flaked almonds loosely under the meringue.
Preheat the oven to 180 degrees. - If you have completed the cream mousseline. (So) give her a tablespoon in the center of each tartlets (I have an ice cream scoop used). Then it covers the cream layer dome-shaped around with quince jelly. Have you smoothed it with a spoon, followed by the almond meringue layer. Spooning it over to quince jelly and pulls the spoon small 'tip' out. Now it is the tartlets again for about 5 minutes on upper rail in the oven. You should only get a light tan. So care !! It's fast!
October 16, 2014 at 18:53
Dearest Maren, those are again Tartelettes exactly to my liking. Especially with the almonds and the meringue, which I do love. <3 The tip with the freezer after the dough in the molds is, is so great. I try that next time also. Thank you very much. Did you have a nice celebration? Click here early November with my brother again ... and then it goes very fast S