Tarta de santiago

Method

1. Preheat the oven to 190C/ gas 5.

2. Roll out the pastry on a floured surface to 5mm thickness, and use to line a buttered 23cm loose-bottomed flan tin.

3. Prick the bottom of the tart with a fork. Line the pastry case with a large piece of greaseproof paper and fill with baking beans.

4. Bake for 5-7 minutes until the pastry has set in shape. Remove the beans and paper and continue baking for another 10 minutes, until coloured. Reduce the oven to 180C/gas 4.

5. Blend the quince cheese and ground almonds together, and spread over the base of the pastry case.

6. Whisk together the ground almonds, cinnamon, lemon zest, egg, butter and dry sherry, and spread over the quince paste.

7. Bake for 40 minutes, before transferring the flan to a wire rack to cool.

8. For the marsala syrup, reduce the marsala and sugar in a saucepan over a medium heat to make a thick syrup.

9. To serve, cut a slice of tart, drizzle the syrup around each plate and serve with a dollop of crème chantilly.

Cook's note
Crème chantilly is made by whipping sweetened double cream and flavouring it with vanilla extract

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Ingredients

250g bought sweet pastry
crème Chantilly, to serve

For the filling

175g Membrillo (quince cheese)
50g ground almonds

For the topping

150g ground almonds
100g caster sugar
1/2 tsp ground cinnamon
1/2 lemon, zest only
3 Eggs
75g lightly salted butter
85ml dry sherry

For the marsala syrup

1 tbsp sweet marsala
2 tsp Sugar

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