“They dined on mince, and slices of quince,
Which they ate with a runcible spoon.”
The Owl and the Pussycat, Edward Lear
I still have four precious quinces sitting in a dish and I promised recently to give some recipes for these beauties so I thought it might be fun to give an entire menu featuring quince in some form. No mince though and you’re on your own when it comes to sourcing a runcible spoon, although I’m told it resembles what we now call a “spork”.
I’ve gone for a Spanish/Moroccan theme: today’s recipe is a lovely Galician speciality, the Tarta de Santiago, a sort of Spanish take on the Bakewell Tart (sorry, Galicians). This version has a sweet pastry base filled with a layer of membrillo or quince paste and chopped almonds, topped with a citrusy frangipane. Continue reading