I love autumn with its warm colors and the good fruits it offers, including the ‘Quinces’, very fragrant fruits with a sour and tangy taste, astringent, and also rich in pectin, making them excellent for preparing a good jam to use also for our sweets and the delicious Cotognata grandma’s recipe
Moreover, quinces should be consumed only cooked, never raw because of their very sour taste.
The quince jam tart with autumn flavor is a dessert that, apart from its appearance, embodies all the autumnal colors and scents.
Not your usual tart with stripes but decorated with many leaves just like those that fall in autumn.
A pantry dessert, perfect for breakfast, snack, or tea time, basically a good slice whenever you feel like it.
The recipe is very simple, a crumbly pastry shell, and a rich filling of homemade quince jam, prepared some time ago, mine is a bit hard, no longer spreadable, but very good and fragrant.
If you like it, I enjoyed it a lot, follow the recipe and get creative with autumnal decorations too!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Tart
- 2 1/2 cups all-purpose flour
- 6 1/3 oz butter
- 1 egg (large)
- 1/2 cup sugar
- 1 tsp baking powder
- to taste Vanilla essence (or grated lemon zest)
- 1 jar quince jam (about 300 grams)
- to taste shortcrust pastry leaves
Tools
- 1 Bowl
- 1 Rolling Pin
- 1 Pan
- 2 Cookie Cutter
- 1 Oven
Steps for the Tart
For the shortcrust pastry, you can make the dough by hand or with a simple food processor or stand mixer.
In a bowl, work the sugar with the butter into slightly soft pieces, add the egg, vanilla or grated lemon zest, sifted flour, and baking powder.
Work the dough quickly and mix the ingredients well, pour it on a work surface and compact the dough by hand, if necessary, dust with more flour, form a ball, and place in the fridge to rest for about 15 minutes, as it contains baking powder, it doesn’t need to rest long.
Take the shortcrust pastry from the fridge, work it and then roll it out on a floured surface or baking paper, keeping some aside for the decoration.
Line a 9-10 inch pan, if not using baking paper, grease it first, level well, and trim excess edges, poke the base with a fork.
Pour the quince jam, level it well with the back of a spoon.
Roll out the leftover shortcrust pastry and with cookie cutters, create many leaves or other shapes, with your fingertip make waves at the edge of the tart then decorate it with the leaves, if you like, follow my example (as in the photo), make little balls and unleash your creativity!
Bake the tart in a preheated oven at 356°F for about 25-30 minutes on convection.
Bake for the first 15 minutes on the lower part of the oven, then in the middle of baking, move the pan to the middle.
The baking time of the tart depends on your oven, adjust by eye when it is well-cooked and golden, so if you need, increase the minutes or remove it earlier.
I recommend trying it because it’s delicious, crumbly yet soft and fragrant!
Even the shortcrust pastry is excellent, it did not deform during baking.
STORAGE
The autumn tart keeps for 3-4 days in a glass dome and in a cool place, of course, the pastry loses a bit of its crispness and becomes very soft, but still good!
FAQs
What can I substitute for quince jam?
You can use simple apple jam or pear jam, chestnut cream, or hazelnut spread!
Can I make the pastry with oil?
Yes, of course, instead of butter, use 150 ml of vegetable oil.
