I love it when a plan for leftovers works out this well. We had a great selection of autumn fruit in the bowl needing to be used. There were quinces from Moyston’s wild quince tree; pears from the farm’s orchard; and two different types of apples from the orchard and the neighbours. I had a batch of flaky pastry in the cool room left over from making sausage rolls. There was plenty of raw honey fresh from the hive, and a little egg wash left over too. Thus, the autumnal fruit slice was born. Thinly sliced fruit layered with cinnamon custard sweetened with honey, sandwiched between buttery flaky pastry.
Makes about 30 centimeters square
|150||millilitres||ice cold water|
To make the pastry, place the flour in a large bowl. Cut the butter into large chunks and add them to the bowl. Pour in about two thirds of the water, mixing until you have a firm dough with chunks of butter in it. Add extra water if needed. Turn the dough onto a floured board and gently knead it into a rectangle. Roll the dough until it is two-three times as long as it is wide. Then fold the rectangle over itself so it is three pieces high. Now roll the dough in the opposite direction, again making a rectangle before folding it over on itself. Repeat this process another 2-4 times. You want to create a bit of a marbling effect with the dough and butter and you should see some layers of butter and dough when you look at the edges of the dough. Cut the pastry in two equally sized pieces.
Preheat the oven to 200oC. Grease and line the base and sides of a square 30 centimetre cake tin.
Roll the first portion of pastry to the size of your cake tin and lay it in the bottom of the tin.
Peel the quinces and remove the core. Thinly slice the quince on a mandolin and lay the slices evenly over the pastry base. Bake in a preheated 200oC preheated oven for 20 minutes.
Meanwhile, peel core and slice your next fruit. If you have cooking apples, use those for the next layer because they’ll hold their shape. If your apples aren’t cookers, add the pears next. Layer those slices on top of the quinces and return to the oven for another 15 minutes.
Meanwhile peel, core and slice your last fruit and set aside. Whisk together the egg, milk, honey and cinnamon till fully incorporated. Roll the last of your pastry to the size of your tin.
Remove the slice from the oven, arrange the last fruit layer on top of the others. Gently pour over the custard mix. Place the pastry atop the slice and return to the oven for 20 minutes, or till the pastry is golden and the fruit is tender when pierced with a skewer.
Allow to cool completely before cutting into slices.
Store in an airtight container in the fridge for about five days.