Gedeckter Quittenkuchen (double-crust quince cake)

Method

1. Combine the quince, sugar, water, lemon juice and cinnamon in a pot. Cover and simmer gently over low heat, stirring every few minutes, for 30 to 35 minutes, until the quince has fully softened and the mixture has thickened to a thick, jammy compote. Cool completely; it can be made a day ahead.
2. Rub the cold butter into the flour, sugar and salt until it looks like coarse crumbs, then work in the egg yolks and water just until a dough forms. Divide into two portions, one slightly larger, wrap, and chill for at least 1 hour.
3. Roll the larger portion between baking paper to fit a 24 cm springform, pressing it into the base and about 2 cm up the sides.
4. Spread the cooled compote evenly over the base.
5. Roll the second portion into a disc to fit the top, lay it over the filling, and pinch the edges to seal. Cut a few small slits in the top for steam to escape.
6. Brush with the beaten egg. Bake at 180°C for 45 to 50 minutes, until deep golden brown.
7. Cool completely in the tin before releasing; it slices most cleanly once fully cool.

Method in the Thermomix

Written for a TM5 or TM6, 2.2 litre bowl. This covers the compote; the pastry and baking are the same as the hand method.

1. Quince, sugar, water, lemon juice and cinnamon into the bowl. Cook 32 min / 100 °C / reverse / speed 1, measuring cup off, until fully softened and thickened. Pour out and cool completely.
2. Continue with the pastry by hand as in the hand method.

Notes

• Quince is genuinely too hard and astringent to use raw, unlike apple or pear; the long simmer is what makes it edible and fragrant rather than a shortcut step to skip.
• Cool the compote fully before it goes onto the pastry. Warm filling softens the base crust and makes it harder to get a clean seal on the top layer.
• The pastry is a plain, sturdy shortcrust rather than a delicate one, deliberately, since it needs to hold a wet filling without collapsing.
• It keeps for 4 days at room temperature, loosely covered, or 6 days in the fridge.

Ingredient substitutions

• Quince can be part-replaced with firm pears if quince is out of season, though the cake loses some of its distinctive floral aroma.
• A pinch of ground cloves or cardamom alongside the cinnamon is a good, traditional variation.
• For a lattice top instead of a solid crust, cut the top portion into strips and weave them as for a Linzer Torte.
• Vanilla ice cream or lightly whipped cream alongside is the traditional way to serve a warm slice.