For a dessert or a gourmet break, discover the perfect combination of Aria , our non-alcoholic rosé drink with delicate notes of flowers, citrus fruits and white pepper, and the sweetness of a quince tart. The tangy freshness of Aria brings a touch of lightness that subtly balances the richness of the quince, offering a taste experience that is both elegant and refreshing.
Ideal for ending a meal on a light note or accompanying a sweet moment, this pairing reveals all the refinement of a non-alcoholic gastronomic tasting. Let yourself be tempted by this irresistible and sophisticated combination with Aria!
Ingredients (serves 6) :
> For the dough
- 135g of butter
- 100g caster sugar
- 5g of baking powder
- 1g of salt
- 3 egg yolks
- 250g of T45 flour
> For the garnish
- 400g of quince paste
- 1 orange
- 1 tablespoon of rum
- 1 tablespoon of cognac
1 – For the dough: In a bowl, combine the diced butter, sugar, baking powder, and salt. Add the egg yolks and flour and mix until smooth. Gather the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for 6 hours.
2 – For the filling: mix the quince paste cut into pieces, the rum, the cognac and the zest of an orange.
3 - Roll out the dough with a rolling pin before placing it in a buttered pie dish. Keep the excess dough to make strips to decorate the pie.
4 – Cover the bottom of the tart with the mixture. Decorate with strips of pastry in a grid pattern, then bake for 30 minutes at 165°C (gas mark 5-6).
5 - Enjoy with a chilled glass of Aria.
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