This is a variation of the Torta de Santiago that I made late last year. The recipe for this tart was actually given to me by a reader named Tony, a guy that seemed pretty chuffed with my previous recipe for this beautiful Spanish cake. I understand it comes from a book named The Spanish Kitchen by Pepita Aris, and to be honest, I couldn’t wait very long before I gave the recipe a burl.
I thought about using the same cross stencil to decorate the top, but when I glanced out of my kitchen doors I spotted some beautiful leaves on my deck beneath our black Japanese maple tree. Perfect!
What makes this tart so special is the addition of quince paste; a layer of which sits between the pastry and the filling. The recipe called for cinnamon or cardamom to be used in the pastry. I went with both. It’s supremely moist and quite sweet and it may sound like a cliché, but I couldn’t stop at one slice. This thing is divine. Thanks Tony!