Two good reasons to love autumn – quince jelly and quince and apple shortcake. Below is the recipe for the latter.

Quince and Apple Shortcake

Ingredients

For the pastry

250g very soft salted butter

250g sugar

2 eggs

250g plain flour

250g self raising flour

1 egg white, lightly whisked

For the filling

750g quinces

750g apples

80ml water

Juice 1 lemon

Sugar

1 tablespoon cornflour

Method

Whisk the butter together, then add the eggs and whisk again until well combined.

Mix the flours together and mix into the wet ingredients with a metal spoon (you may need to get your hands into the mixture towards the end.

Wrap in cling film and refrigerate for about 30 minutes.

Heat oven to 160 degrees C.  Grease a baking dish 25 x 35cm approximately. (20cm x 30cm is ok too)

Cut two thirds from the pastry and place on a lightly floured surface.  Sprinkle with a little flour and roll out to fit the base of the prepared dish.

Brush with the egg white.

Spread with the quince and apple mixture.

Roll out the remaining third of the pastry and cut into strips – these should be placed lattice style over the top of the fruit.

Bake for 40 to 50 minutes or until nicely browned.

Remove from oven and allow to cool before cutting into squares to serve.

For the quince and apple filling

Peel and core apples and quinces and then dice.  Place in a pot with the water.  Bring to the boil, stirring often and then simmer until the fruit is tender, stirring occasionally.  Stir in sugar to taste.

Prepare a thin paste of cornflour mixed to a thin paste with approximately 1½ tablespoons water.

Stir this into the simmering fruit mixture and continue cooking until the mixture thickens to a custard-like consistency.  Leave until completely cold before using in the shortcake.