- October 2021
- Makes 6 pastries; each serves 1-2
- Hands-on time 40 min, plus resting and cooling time
This Italian take on a galette makes the most of quince’s short season. Rustic spelt-pastry crostata is topped with slices of the golden autumn fruit.
Quince also takes centre stage in our showstopping quince and madeira syllabub trifle.
- 26.1g (14.3g saturated)
- 51.8g (19.8g sugars)
- 100ml white wine or rosé
- 70g light brown muscovado sugar
- 2 tbsp lemon juice
- 1 star anise
- 800g quinces (3-4), peeled, halved and cored
- 3 tbsp ground almonds
- 1 medium free-range egg yolk
- 1 tbsp milk
- 4 tbsp melted unsalted butter
- 150g quince jelly (or use apricot jam)
For the pastry
- 500g white spelt flour
- 4 tbsp light brown muscovado sugar
- 1 tsp salt
- 250g cold unsalted butter, diced
- 2 medium free-range eggs
- 1-2 tbsp ice cold water
You’ll also need…
- Large baking tray lined with compostable baking paper
- For the pastry, mix the flour, sugar and salt in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Whisk the eggs with 1 tbsp ice-cold water, then quickly mix into the flour/ butter. Knead briefly until the dough just comes together – if it’s crumbly or looks dry, add a little more cold water, ½ tsp at a time. Shape the dough into a flattish disc, then chill for 1 hour.
- Mix the wine, 50g of the sugar, the lemon juice and star anise in a large pan with 100ml water. Add the quinces and bring to a simmer over a medium heat. Cover and simmer gently for 45 minutes until tender. Remove the fruit, cool for 5 minutes, then cut into 3mm slices. (Keep the poaching liquid to enjoy with muesli/yogurt.)
- Heat the oven to 180°C fan/ gas 6. Divide the dough into 6 pieces. On a lightly floured surface, roll each piece into a rough disc about 5mm thick. Sprinkle each disc with ½ tbsp ground almonds and arrange quince slices on top like flower petals, leaving a 3cm border. Fold up the borders around the filling and press down to seal.
- Whisk the egg and milk, then brush over the pastry before sprinkling over the remaining muscovado sugar. Drizzle melted butter over the quince slices. Arrange the crostatas on the prepared tray, then bake for 25-30 minutes until golden. Warm the quince jelly (or apricot jam) and brush over the quince slices to glaze them while they’re still hot. Serve the pastries warm or at room temperature.
Make the pastry and store in the fridge, well wrapped, for 1-2 days. Cook the quince 1-2 days ahead – keep in its poaching liquid in an airtight container in the fridge.
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