INGREDIENTS

  

 100 g unsalted butter room temperature

 100 g granulated sugar
 1 egg yolk
 1 egg
 200 g self-rising flour
 1 tbsp vanilla essence
 250 g quince paste

INSTRUCTIONS

Shortcrust

1. In a bowl, whisk the butter and the sugar.

2. Add the yolk, the egg and the vanilla essence, and whisk until well
combined in a fluffy and whiter batter.
3. With a spatula, fold in the flour with patience, until it’s well
combined.
4. Once it’s well combined, cover the bowl and pop it into the fridge
for 30 minutes.

Assembly

1. Preheat your oven to 180 ºC and spray a 26-cm tart dish with some
non-stick spray.
2. In a small bowl, add the quince paste with ½ cup water and heat it
up in the microwave for 30 seconds, until the quince is softer.
Smash it with a fork in order to get a more manageable
consistency.
3. On a floured countertop, roll ¾ of the shortcrust 1 cm thick.
4. Lay the shortcrust in the tart dish and spread the quince paste.
5. Roll the remaining 1/4 of the crust, cut 1 cm strips and place them
on top of the quince paste in a criss-cross pattern (see the pictures
for inspiration).
6. Bake for 25 minutes until the crust is golden brown.