For the filling:

• 2-3 large quinces, peeled, cored, and thinly sliced
• 3 cups water
• 1/2 cup granulated sugar (adjust according to the sweetness of the quinces)
• 1 vanilla bean, halved, scraped
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Pinch of salt

Sour cream pastry

250 gram plain flour

200 gram cold unsalted butter

1/2 cup (125g) sour cream

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• 1 tblsp raw sugar, for sprinkling
• Double Cream, to serve

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1.Preheat oven at 160°C (140°C fan-forced).

2.Place sugar, water, vanilla, cloves and cinnamon in a large saucepan. Stir over a low heat until sugar dissolves; bring to boil.

3. Put quince immediately into hot syrup; cover and simmer for 2 hours or until just tender.

4. cool slightly before taking out vanilla bean.

5.Strain mixture and return syrup to pan, boil for 15 minutes or until mixture becomes a syrup like consistency; keep warm.

6.Preheat oven at 180°C (160°C fan-forced).

7.To make sour cream pastry, place flour and butter into a food processor, process until mixture resembles fine breadcrumbs. Add sour cream, process until well combined.

8.Roll pastry between two sheets of baking paper until 5mm thick. Remove top sheet of baking paper. Place quince into the centre of pastry, leaving a 6cm border. Fold over edges, slightly overlapping and brush top with egg. Sprinkle with sugar. Cook for 35-40 minutes or until golden brown.

9.Serve warm topped with a dollop of creme fraiche and a drizzle of warm syrup.

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Makes:

1 x 30cm crostata

Prep Time: 30 minutes

Cooking Time: 2 hours (to cook quince) 40 minutes (for tart)

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