- 4 eggs
- 1 cup of butter or margarine
- 1 cup of sugar
- Worn zest of an untreated lemon
- 3 in 4 cups of flour
- 1 bag of yeast
- 600 g of dough of quinces
- 1 small glass(quick drink) of Martini, Porto or Marsala
- 1 egg to whitewash(paint)
- 3 tbsp of worn coconut
- 1 tbsp of honey or jam for the decoration
- Beat eggs, butter, sugar and lemon peel. Well mix the whole.
- Incorporate then the flour and the yeast mixed between them, slowly. Integrate, please, until obtaining of a homogeneous and smooth dough. Make a ball and keep an end of dough for the top of the tart (the fatigues dress).
- Put of dough at the bottom of a dish. Spread her with your fingers.
- In a pan, arrange the dough of quinces cut in pieces, incorporate the Martini (either other alcohol or some water) and made warm over low heat by erasing the whole in the fork to obtain a more creamy texture (but it should not be liquid). Take away from the fire. Overturn on the bottom of tart.
- With the remaining end of dough, summits of the cross strips to overhang the cream of quinces.
- Whitewash(Paint) the fatigues dress(wire-mesh) of dough with the beaten egg, by means of a brush.
- Put in the oven during approximately moderate oven 50 minutes 180°C (TH. 6).
- According to the Argentine tradition whitewash(paint) the edge of the tart with a little jam and strew with coconut.