Quince crostatas

Method

1. 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.
2. 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.)
3. 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.
4. 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.