Quince Crostata

This recipe was developed by Patrizia Simone. She has taught it to her apprentices and one of them, Nicole, used it in competition in the Ovens Valley International Festival in 1998. It came second amongst a very strong field of entries

Serves 6

Ingredients

200 grams cooked quinces
100 grams self raising flour
200 grams plain flour
3 egg yolks
150 grams sugar
150 grams unsalted butter
2 tablespoons of milk
1 lemon grated and juiced

Method

Sift the flour and soften the butter.

Pulse the flour and softened butter in a food processor

Beat the egg yolks and sugar together, then add to the flour and butter mixture with the lemon juice and rind.

Pulse the mixture again and remove from the food processor.

Cover and chill for at least one hour.

Stretch the pastry between two sheets of oven baking paper to the required size

Line a 24 cm tin with the pastry, top with quince or, other fruit like apples or pears, cooked in sugar and red wine.

Lace your crostata and cook in a preheated oven at 180 degrees C for 40 minutes. The crostata should be crisp but not burnt.

Slice and serve with crème anglaise and cinnamon ice cream.