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Ingredients:

Quince paste Dark brown sugar Red wine vinegar Olive oil Salt Fresh thyme Garlic cloves Pecan praline crumbs Dried cranberries Crème fraîche Heavy cream Caster sugar Egg yolks Flaky pastry crust

Instructions:

  1. Preheat oven to 375°F.
  2. In a saucepan, combine quince paste, dark brown sugar, red wine vinegar, and 1 tablespoon olive oil over medium heat.
  3. Cook for 5 minutes, stirring occasionally, until the mixture is smooth and fragrant.
  4. Stir in minced garlic, salt, and chopped fresh thyme.
  5. Set the sauce aside to cool slightly.
  6. In a separate bowl, whisk together crème fraîche, heavy cream, and caster sugar until stiff peaks form.
  7. Add egg yolks to the cream mixture and whisk until well combined.
  8. Roll out flaky pastry crust on a lightly floured surface to a thickness of about 1/8 inch.
  9. Spoon the cooled quince mixture onto one half of the pastry, leaving a 1-inch border around the edges.
  10. Top with pecan praline crumbs and dried cranberries, reserving some for garnish.
  11. Fold the other half of the pastry over the filling, pressing gently to seal the edges.
  12. Brush the top crust with remaining olive oil and sprinkle with reserved pecan praline crumbs and dried cranberries.
  13. Place on a baking sheet lined with parchment paper and bake for 35-40 minutes or until golden brown.