Crostata di Melecotogne

Quince is the fruit that most reminds me of my grandmother, who used to preserve them in various ways so that they could be enjoyed during the winter months. Still today, this fruit remains one of my favourites for making jams and compotes.

Here I have added lemon juice so the fruit does not discolour as well as a lot of sugar to compensate for its acidity. To counterbalance the calories, the pasty of this crostata is made with olive oil instead of butter and eggs which is a