Quince and walnut tart recipe
Today we would like to share with you a very sweet and seasonal dessert, made with a traditional Spanish sweet- Quince paste. Quince is a late fruit, harvested at the end of September, when the summer is very nearly over. When picked, quinces are very hard and sour, so they are best transformed into a sweet delicate jelly, which is very often eaten with cheese, but which can also be cooked as different desserts, like this magnificent Quince and Walnut Tart. A seasonal treat.
If you are short of time you can also make this tart by using ready-made pastry.
Ingredients (serves 10)
– 400 g self raising flour
– 200 g butter
– 7 tbsp caster sugar
– 2 egg yolks
– 1 egg, whole
– 1 tsp vanilla extract
– 400 g quince paste from Mariscal & Sarroca
– 100 g walnuts, roughly chopped
Preheat oven to 180º C. Beat the sugar and butter until white and fluffly, add flour and mix all ingredients. Beat the egg, yolks and vanilla extract together and pour into the flour mixture. Work the dough until you have a firm consistency, make a ball and let it rest covered with a wet cloth for a few minutes. Roll out onto a lightly dusted surface, and use ¾ of it to line a flan tin that we have previously greased.
For the tart filling, melt the quince jelly over a low fire, adding a spoonful of water, to stop it from sticking to the pan. Once melted add the chopped walnuts. Spread this mixture evenly over the base of the tart, and use the remaining dough to make long thin stripes that we will criss-cross over the filling to make a nice pattern.
Bake for about 20-30 minutes, or until the pastry is golden. Carefully remove to a large serving plate.
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