Quince Tart


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 quinces (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 corn starch
140 grams butter (cold and cubed)
200 grams flour
50 grams ground almonds
75 grams sugar
1 lemon (zested)
1 eggs
1 yolk
100 grams flour
75 grams oats
75 grams sugar
1 pinch salt
140 grams butter (cold and cubed)


1Place 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.
2Mash 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.
3While the quince paste thickens, make the crust.
4Preheat the oven to 160 degrees Celsius.
5In a large bowl, add the flour and butter. Pinch and rub the mixture with your fingertips until it becomes sand-like.
6Add the almond flour, sugar, and lemon zest and continue to pinch and rub together.
7Beat the egg and egg yolk together and add this to the dough.
8Knead 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.
9Unwrap 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.
10Bake the crust 20 minutes until golden and remove from the oven.
11Increase the oven temperature to 180 degrees Celsius.
12Then 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.
13Pour the quince paste over the crust and top with the crumble mixture.
14Bake 25 to 30 minutes until the crumble is golden and the quince is bubbling on the edges.
Discover more recipes from La Cocina de Babel

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.