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Quince Crostata


Quince Crostata

Molly Shuster
Manchego and quince, a classic match, come together in this homey dessert. The simple butter crust—dotted with grated cheese— is easily made by hand or in a food processor.
Servings 6

Ingredients
  

Ingredients

    Crust

    • 1 ⅓ cup all-purpose flour
    • ¼ teaspoon kosher salt
    • 8 tablespoons unsalted butter 1 stick, cut into ¼-inch pieces and chilled
    • ½ cup grated Manchego
    • 4 to 5 tablespoons ice water

    Quince Filling

    • 4 tablespoons unsalted butter
    • 5 quinces about 2½ pounds, peeled, cored, and cut into 1-inch pieces
    • 2 tablespoons fresh lemon juice
    • ½ cup granulated sugar
    • Pinch nutmeg

    To Assemble

    • 1 egg
    • Demerara sugar for sprinkling

    Instructions
     

    Instructions

      Crust

      • Add flour and salt to the bowl of a food processor and pulse to combine. Add butter and Manchego and pulse a few times, just until the butter is in pea-size pieces. Add water as needed, mixing just until the dough starts to come together. Transfer mixture to a clean work surface and pat into a square. Wrap with plastic wrap and refrigerate at least 1 hour or overnight.

      Quince Filling

      • In a heavy- bottom skillet over medium heat, melt butter. Add quince, lemon juice, sugar, and nutmeg and stir to combine. Cook, stirring every 3 to 4 minutes, until tender and syrupy, about 30 minutes. Cool to room temperature, about 30 to 40 minutes.

      To Assemble

      • Heat oven to 350°F. On a lightly floured surface, roll dough into a ¼-inch-thick rectangle. Transfer to a parchment-lined baking sheet. Pour quince mixture into the center of the pastry, leaving a 2-inch-thick border on all sides. Fold sides of the dough over the fruit. Beat egg with 1 tablespoon water, brush dough with egg wash, and sprinkle with sugar. Bake until crust is golden, about 40 minutes. Serve warm or at room temperature.

      Molly Shuster

      Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.