Quince crostata

This Italian tart with sour cream pastry and a sweet quince jam filling is wonderfully simple to make and delicious to eat.

  • 2 hrs cooking
  • Serves 6
  • Print


Quince crostata
  • 1 1/2 cup sugar
  • 3 cup water
  • 1 vanilla bean, halved, scraped
  • 1 cinnamon
  • 4 (approx 1.4kg) quince
  • 1 egg, lightly beaten
  • 1 tablespoon demerara sugar, for sprinkling
  • creme fraiche, to serve
Sour cream pastry
  • 250 gram plain flour
  • 200 gram cold unsalted butter
  • 1/2 cup (125g) sour cream


Quince crostata
  • 1
    Preheat oven at 160°C (140°C fan-forced).
  • 2
    Place sugar, water, vanilla and cinnamon in a large saucepan. Stir over a low heat until sugar dissolves; bring to boil.
  • 3
    Wash, peel and quarter the quince, cut quarters in half again if too large. Put fruit immediately into hot syrup and pour mixture into a deep large enamelled cast-iron casserole dish or baking dish; cover and cook for 4 hours or until just tender.
  • 4
    Remove from oven and cool slightly before taking cinnamon and 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 quarters 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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