© 2025 | http://angiesrecipes.blogspot.com
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© 2025 | http://angiesrecipes.blogspot.com
A delicious, gently-spiced tray bake with fruity quinces for a special afternoon tea or dessert with whipped cream or Greek yoghurt. It’s so autumn and fragrant. Be careful when peeling raw quinces as it is like peeling a stone and accidents are easy to come by. Quince are available only in the fall and you can find them at farm markets, and some supermarkets. If quince isn’t available, pear or apple, is a wonderful substitution, too.
| Quince Filling | Pastry |
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- Rub the quinces with a cloth to remove the fuzz. Peel, quarter and core the quince, then cut them into slices. Place he quince slices with water, lemon juice, cane sugar, vanilla powder and cinnamon stick in a saucepan over medium heat and cook for about 10 minutes, stirring occasionally. The quince should have softened slightly and the liquid should have evaporated almost completely. Drain the quinces in a sieve and leave to cool. Remove the cinnamon stick.
- Line a 25x28-32cm baking tray with baking paper. Preheat the oven to 200C/400F.
- For the dough, mix the flour and baking powder together in the mixing bowl of your stand mixer fitted with a paddel attachment. Add the remaining sugar, butter and eggs, and mix everything briefly on the lowest setting, then increase the speed, mix to form a dough, then shape into a ball.
- On a lightly floured work surface, roll out half of the dough to the size of your baking tray. Transfer the pastry to the baking tray using a rolling pin, then press the pastry into the sides and base of the tray with your fingers. Spread the quince filling on top. Roll out the remaining pastry to cover the filling.
- Combine the egg yolk and cream together. Brush it onto the pastry top. Sprinkle the almonds over and bake for 35 minutes until golden brown.
- Leave the cake to cool on the baking tray on a cooling rack. Remove the cake and sprinkle with icing sugar before serving, if desired.
© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
We usually put quinces into jars at this time of the year as a compote for Winter. Quince is defo the queen of Autumn.
ReplyDeleteThis looks very appealing, Angie. I haven’t had quince in years.
ReplyDeleteAngie, these look so lovely! I’ve never baked with quince before, but now I really want to try!
ReplyDeleteMe encanta porque los membrillos me gustan y los preparo en varias recetas también, pero nunca en un pastel. Se ve tan rico...
ReplyDelete...Angie, the looks and sounds delicious.!
ReplyDeleteYummy
ReplyDeleteHello,
ReplyDeleteLooks like a yummy treat! Take care, have a great weekend.
This looks great, Angie!
ReplyDeleteIt looks so delicious!
ReplyDeleteI love the cake-iness of these — and this is the perfect time for quince recipes! ~ David (C&L)
ReplyDeleteBack home in Crete, when we visit Mom during the summer months we always go to one of the villages up in the mountain to get quince jam which we always save for the Christmas holidays. I am totally making this recipe! Have a great start of your weekend! Cheers, ~Nessa
ReplyDeleteLooks delicious. I haven;t had quince in a long time.
ReplyDeleteI love quince, this is a nice recipe!
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteThis quince slices recipe looks absolutely lovely - rustic, fragrant, and perfect for autumn.
ReplyDeleteThat looks wonderful, yum!
ReplyDeleteThis looks so yummy
ReplyDeleteI'm sure my eldest son would love that, it looks good, Angie.
ReplyDeleteLooks delicious!
ReplyDeleteJust a bite...hummmm, delicious. The Quince Slices look absolutely divine. Quince really is an underappreciated fruit that brings such a unique, fragrant flavor to desserts.
ReplyDeleteYou are so right about the risk of peeling them. They are surprisingly hard, and that caution about accidents is a great service to your readers.
Since you mentioned that apples or pears work as a substitute, have you ever tried mixing a small portion of quince with pear? The pear would soften more quickly and add a different layer of texture, which could allow home bakers to use a smaller, less daunting amount of quince while still getting that lovely autumn aroma. It could be a nice way to ease people into using this fruit.
Looks delicious Angie.
ReplyDeleteThat looks so good Angie :-D
ReplyDeleteI've never eaten quince - as a matter of fact I don't remember ever seeing it!
ReplyDeleteI'd love a slice of this right now for breakfast. :) It's rare I see quince around my area (in the grocery stores that is), but I bet you could substitute apple or even berries. Enjoy the rest of your weekend.
ReplyDeleteLooks lovely Angie, and as you say apple could be substituted in place of quince.
ReplyDeleteAll the best Jan
With quince!....I love to try it because I love quince!....super delicious!!.......Abrazotes, Marcela
ReplyDeleteI wish I was there as a taste tester for this recipe, Angie! :) These bars would be amazing to enjoy with coffee!
ReplyDeleteWow - what a delicious blend of flavors and textures, a slice of this treat with some coffee would make my day!
ReplyDeleteThese Quince Slices sound like a perfect autumn treat! The tender, gently spiced quince filling paired with buttery pastry and a sprinkle of almonds makes it ideal for a cozy afternoon tea or dessert.
ReplyDelete