2 teaspoons baking powder
2 tablespoons vanilla sugar
1 glass cognac
1 package cake jelly (tartina)
1 cup cherries on juice
extra: baking oven
springform Ø 22-24 cm
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Preparation in advance:
Sift flour and baking powder on a work area, make a hole and break the egg in the middle. Combine the egg with little flour. Sprinkle the sugar and the salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough and let rest for 30 minutes in the fridge.
How to prepare:
Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).
Line bottom and sides of a greased springform pan with the dough. Bake the pie in 15-20 minutes brown.
Peel and slice the quinces. Simmer with sugar and cloves in 2.5 dl water till soft. Let cool well and drain the quinces.
Sprinkle cognac over the quinces and arrange on the pie bottom.
Divide the drained cherries along the edge.
Make the jelly according the directions on the package and brush it over the pie.
First published: April 12, 2003, Netherlands
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