Maybe your new favorite bean dish:
(*) Shallow 24 cm dia. honeycomb pan Prepare the ingredients for the dough # except the flour # with the dough hook of the hand mixer until smooth. gradually add the flour, knead well together. Chill the dough.
Roll out the chilled butter shortcrust pastry thinly and spread it out on the wafer pan. Place parchment paper on the dough and weigh it down with legumes (beans, chickpeas). Bake at 200 °C halfway through.
Peel the quinces, remove the core and chop the flesh. Marinate with juice of one lemon. Slowly caramelize the sugar until golden brown, add the marinated quinces and extinguish with white wine and orange juice. Add half the vanilla bean. Simmer until the quinces are soft. Remove the vanilla bean and mash the quinces with the liquid. Spread the quince puree evenly on the lightly baked base.
Mix the ingredients for the sour cream filling and spread on the quince puree form. Bake at 200 degrees for about twenty to thirty minutes.
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