Tarta de Santiago

Saint James Tart with Quince


Preparation info

  • Makes


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Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

Santiago de Compestela is not just home to a magnificent twin-spired medieval cathedral but is also the birthplace of a wonderful tart. Tarta de Santiago is always filled with ground almonds and egg in a buttery short pastry. (Butter is more common in the greener, wetter north where dairy cows thrive.) After baking, the cross of the knights of Saint James (Santiago means Saint James) is placed on top of the tart and then it is dusted with sugar, leaving the sign of the cross on the tart. At this tart’s core is a square of quince paste, surrounded by an almond filling sweetened with Pedro Ximénez sherry, and then encased in buttery, shortcrust pastry flavoured with lemon. I think you’ll agree it was worth the trip.