Tart-Quince/Apple

Ingredients

Quinces/apples 1.2 kg or 8 apples

Sugar ½ cup

Method

Peel and remove the cores of the quinces/apples, cut into quarters and cook in water with 2 tbsp of sugar for about 1 hour for the quinces and ½ hour for the apples or until softened.  Drain thoroughly and while still warm, mix with sugar to taste and mash with a potato masher.

Line a baking tray with pastry (see recipe) and pour the mixture inside.  Place some extra strips of pastry on top (optional, see photo) and bake in a moderate oven (190 deg) for about 40 minutes or until pastry is crispy.

You can serve cold or warm, with ice cream, cream, yoghurt or sour cream.

For variation, you can use some custard apple but you may have to add more sugar.