Tarta de Santiago and Amigos

Image of quinces on a dish

“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

Quince Jelly and Membrillo

Image of quinces growing on a tree

It’s odd how a recipe can vanish almost completely from the culinary repertoire of one country yet continue to be eaten and enjoyed in another. Sometimes it will even get re-imported as an exotic foreign delicacy. Membrillo, the Spanish version of quince cheese, is the perfect example. Continue reading