Related to the apple and pear, the quince is a fruit that often does not appear in recipes. This recipe, however, is all about quince. The quince is boiled and then mashed until it obtains an applesauce-like texture and then mixed with sugar, fresh lemon juice and zest, and cinnamon. The quince mixture is then poured into a prepared crust and topped with with an oat crumble before being baked to light golden brown crisp. This recipe includes instructions for making your own crust, but you can also purchase a premade crust.


  • 1 kilogram quince (peeled, pitted, and cubed, you can substitute 1/2 kg. of Golden Delicious apples and another 1/2 kg. of Bartlett pears)
  • 350 milliliters water
  • 175 grams sugar
  • 1/2 lemon (zested and juiced)
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 140 grams butter (cold and cubed)
  • 200 grams flour
  • 50 grams ground almonds
  • 75 grams sugar
  • 1 lemon (zested)
  • 1 egg
  • 1 yolk
  • 100 grams flour
  • 75 grams oats
  • 75 grams sugar
  • 1 pinch salt
  • 140 grams butter (cold and cubed)


  1. Place the quince in a pot and cover with the water. Boil, covered, 1 hour until changed in color and soft. Drain and pour the fruit into a large bowl.
  2. Mash the quince and mix it with the sugar, lemon juice, lemon zest, and cinnamon. Add this mixture into a pot to heat up. Dissolve the cornstarch in 1 tbsp. of water and add this into the quince mixture. Stir until thickened. Set aside.
  3. While the quince paste thickens, make the crust.
  4. Preheat the oven to 160 degrees Celsius.
  5. In a large bowl, add the flour and butter. Pinch and rub the mixture with your fingertips until it becomes sand-like.
  6. Add the almond flour, sugar, and lemon zest and continue to pinch and rub together.
  7. Beat the egg and egg yolk together and add this to the dough.
  8. Knead the dough together until it no longer sticks to the hands. You may need to add more flour. Form into a ball, cover in plastic wrap, and refrigerate 15 minutes.
  9. Unwrap the dough onto a lightly floured work surface. Roll the dough out a little large than your tart pan. Transfer the dough onto the tart pan cutting off excess and piercing the bottom repeatedly with the tines of a fork.
  10. Bake the crust 20 minutes until golden and remove from the oven.
  11. Increase the oven temperature to 180 degrees Celsius.
  12. Then make the crumble. In a bowl, mix the flour, oats, sugar, and pinch of salt. Then add the butter and pinch and rub the mixture through your fingertips until lumpy and sticky.
  13. Pour the quince paste over the crust and top with the crumble mixture.
  14. Bake 25 to 30 minutes until the crumble is golden and the quince is bubbling on the edges.
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NutritionView more



Calories1430Calories from Fat600
Total Fat67g103%
Saturated Fat37g185%
Trans Fat
Calories from Fat600
Total Carbohydrate198g66%
Dietary Fiber13g52%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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