QUINCE AND WALNUT SLICE
Ingredients
200g Quince Paste
For the pastry
120g unsalted butter at room temperature, diced
75g icing sugar, sifted, plus extra for dusting
3 egg yolks
100g freshly shelled walnuts, crushed to a coarse crumb
200g plain flour
2 Tbsp cold water
For the pastry
120g unsalted butter at room temperature, diced
75g icing sugar, sifted, plus extra for dusting
3 egg yolks
100g freshly shelled walnuts, crushed to a coarse crumb
200g plain flour
2 Tbsp cold water
Method
To make the sweet pastry - in a large bowl, with a spatula or wooden spoon, mix the soft butter and icing sugar to a cream: then beat in 2 of the egg yolks.
Add the flour and with your fingertips rub the butter mixture and flour together to achieve a crumbly texture.
Add the walnuts and mix to combine.
Add the water and press the mixture together to form a ball. With the palms of your hands, knead the pastry on lightly floured work surface until it is blended (maximum 30 seconds).
Wrap in Glad Wrap/plastic wrap and chill for 30 minutes (this helps the dough lose its elasticity).
Roll the dough between two sheets of baking paper or Glad Wrap and roll to double the size of your slice tin (slice tin 16-18cm long) and cut in half lengthways.
Line the tin with a sheet of greaseproof paper and place one half of the pastry snugly into it, pressing into place if necessary.
Mix the quince paste with a wooden spoon or spatula to loosen the consistency, then spread evenly over pastry.
Line with remaining pastry, sprinkle with sugar and bake in preheated oven for 20 minutes or until the pastry is lightly golden and firm to the touch.
Cool and enjoy!
Add the flour and with your fingertips rub the butter mixture and flour together to achieve a crumbly texture.
Add the walnuts and mix to combine.
Add the water and press the mixture together to form a ball. With the palms of your hands, knead the pastry on lightly floured work surface until it is blended (maximum 30 seconds).
Wrap in Glad Wrap/plastic wrap and chill for 30 minutes (this helps the dough lose its elasticity).
Roll the dough between two sheets of baking paper or Glad Wrap and roll to double the size of your slice tin (slice tin 16-18cm long) and cut in half lengthways.
Line the tin with a sheet of greaseproof paper and place one half of the pastry snugly into it, pressing into place if necessary.
Mix the quince paste with a wooden spoon or spatula to loosen the consistency, then spread evenly over pastry.
Line with remaining pastry, sprinkle with sugar and bake in preheated oven for 20 minutes or until the pastry is lightly golden and firm to the touch.
Cool and enjoy!
Comments
Thanks to Rosedale Orchards for supplying the quinces