- 100g membrillo (quince paste)
- 75g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 75g golden caster sugar
- ¼ tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- good grating of nutmeg
- a little plain flour, for dusting
- 375g all-butter puff pastry
- 2 egg yolks, plus 1 to glaze
- 4 large persimmons
- ice cream, to serve (optional)
Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put another baking sheet in the oven to heat up. Put the membrillo, 50g butter, 50g sugar, the cinnamon and nutmeg in a saucepan, and heat until the ingredients have melted together, mashing the membrillo with the back of a spoon to break it up. Set aside to cool while you prepare the pastry and persimmon.
On a flour-dusted work surface, roll the pastry to the thickness of a £1 coin. Use a sharp knife to cut out a circle, about 30cm in diameter (use an upturned mixing bowl as a guide, if you like). Transfer the pastry to the parchment-lined baking sheet. Slice each persimmon into thin circles, showing off the central star.
When the membrillo mixture has cooled, stir in the egg yolks, then spread over the pastry, leaving 1.5cm clear around the edges. Layer the persimmon slices over the membrillo base. Grate over a little more nutmeg, dot with the remaining butter and scatter with sugar. Fold in the edges of the pastry to create a border and brush with the remaining egg yolk. Open the oven and carefully slide the galette onto the hot baking sheet. Bake for 40-45 mins until the pastry is crisp and golden, and the persimmons are soft. Cool for 10 mins before serving with ice cream, or serve cold at teatime.