QUNICE AND WALNUT SLICE
500g sugar (approx)
Cut the quinces into chunks cover with water and place into a large sauce pan. Cook until the quince is very tender (50 minutes). Drain and add the sugar, stir to dissolve and cook very gently until thick and pulpy (1-2 hours). Cool and store in a clean container in the fridge.
for the pastry
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
Slice tin 16-18cm longmaking 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 gladwrap and roll to double the size of your slice tin and cut in half lengthways. Line the tin with a sheet of greaseproof paper and place one half of the pastry snuggly 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!
