This riff on the autumnal classic apple pie serves 12! A quince and vanilla filling is topped with a lattice of golden pastry. Serve with whipped cream.


  • 500g quinces (about 3), peeled, cored and cut into 4cm pieces
  • 1/2 vanilla pod, seeds scraped
  • 1/2 cinnamon stick
  • 2 tbsp lemon juice
  • 30g golden caster sugar
  • Double cream, lightly whipped

For the pastry:

  • 200g cold unsalted butter, diced
  • 200g plain flower, plus extra to dust
  • 150g golden caster sugar
  • 100g ground almonds
  • 100g ground hazelnuts
  • 1/2 tsp ground cinnamon
  • Pinch ground cloves
  • 1 medium free-range egg, plus 1 yolk (to glaze)
  • 1 tbsp ice-cold water
  • 1 tbsp whole milk

You’ll also need:

  • Blender or food processor
  • 26cm loose-bottomed tart tin, lightly greased


  1. In a large pan, mix the quinces, vanilla pod/seeds, cinnamon, lemon juice, apple juice and sugar. Set over a medium heat and bring to the boil. Cover and simmer for 30 minutes, stirring occasionally. Remove the lid and cook, stirring, for 15-20 minutes more until the fruit is tender and the liquid is completely reduced. Remove the vanilla pod and cinnamon stick. Purée the mixture in a blender or food processor, then press through a sieve. Leave to cool.
  2. Meanwhile, make the pastry. In a large bowl, rub together the butter and flour with a pinch of salt until the mixture resembles fine breadcrumbs. Add the sugar, ground almonds, ground hazelnuts and spices, then mix. Whisk the whole egg with the ice-cold water, then swiftly mix into the dry mixture until it just comes together (you may not need all the egg mixture). Tip onto a floured surface and knead just until smooth and even. Shape into a ball, wrap well and chill for 30 minutes.
  3. Heat the oven to 180°C fan/ gas 6. Set aside about ¼ of the dough and roll out the remainder on a lightly floured surface to a 30cm disc. Use to line the prepared tart tin (leaving the excess overhanging). Spread the cooled quince filling over the pastry base, smoothing the top.
  4. Roll out the remaining dough to about 5mm thick. Cut into narrow strips and arrange in a lattice pattern over the filled tart. Press the strips to seal, then roll a rolling pin over the edges of the tin to trim the excess pastry.
  5. Whisk the milk with the remaining egg yolk, then use to glaze the top of the tart. Bake for 25-30 minutes until the pastry is cooked and golden. Cool, then remove from the tin. Serve with lightly whipped cream if you like.


Original recipe: Quince tart – delicious. magazine (