• 12servings
  • 70minutes
  • 310calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, C, D
MineralsZinc, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups flour , divided

  2. 1-1/2 cups sugar , divided

  3. 1/2 tsp. CALUMET Baking Powder

  4. 1/2 cup (1 stick) butter , softened

  5. 2 egg yolk s

  6. 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

  7. 2 lb. quince s

  8. 1 cup water

  9. 1 Tbsp. lemon juice

  10. 1 tsp. ground cinnamon

  11. 1 egg , lightly beaten

  12. 1-1/2 cups thawed COOL WHIP Whipped Topping

Instructions Jump to Ingredients ↑

  1. PLACE 1-3/4 cups of the flour, 1/4 cup of the sugar, the baking powder and butter in large bowl of electric mixer fitted with dough hook attachment. Beat on low speed 1 min. Continue to beat on medium speed until mixture resembles coarse crumbs. Mix egg yolks and sour cream; add to flour mixture. Beat until mixture forms a ball. Place on lightly floured surface; pat into 4-inch circle. Wrap tightly in plastic wrap. Refrigerate 30 min.

  2. MEANWHILE, peel and core quinces. Cut each quince into 16 wedges. Mix remaining 1/4 cup flour, remaining 1-1/4 cups sugar, the water, lemon juice and cinnamon in medium saucepan. Add quinces; cook on medium-low heat 20 min., stirring occasionally.

  3. PREHEAT oven to 350°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut 12-inch circle from dough; set remaining dough aside for later use. Place dough round in 9-inch tart pan with removable bottom. Prick bottom and side of crust with fork. Pour quince mixture into crust. Cut remaining dough into decorative shapes with 2-inch cookie cutters. Arrange on top of filling. Brush dough cutouts with egg.

  4. BAKE 30 min. or until golden brown. Cool. Cut into 12 wedges to serve. Top each serving with 2 Tbsp. of the whipped topping.


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