Middle Eastern Sweets Middle EasternMedium

Slow Cooker Spiced Quince Paste with Walnut and Almond Crust

Name: Slow Cooker Spiced Quince Paste with Walnut and Almond Crust
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 3 lb (1360 g) fresh quince, peeled, quartered, and cored; 2 tbsp (30 ml) fresh lemon juice; 1½ cups (360 ml) water; 1½ cups (300 g) granulated sugar; 1 whole cinnamon stick; 4 whole green cardamom pods, lightly crushed; 3 whole whole cloves; 1 tsp (5 ml) rose water (optional); ¼ tsp (1½ g) fine sea salt; 1¼ cups (150 g) raw walnuts, toasted and cooled; ¾ cups (90 g) raw almonds, toasted and cooled; ½ cup (60 g) all-purpose flour; 5 tbsp (75 g) unsalted butter, cold, cut into small cubes; ½ tsp (1 g) ground cinnamon; ¼ tsp (½ g) ground nutmeg; ¼ tsp (1½ g) fine sea salt; 1 whole large egg yolk, at room temperature; 2 tbsp (40 g) honey (optional)

From the MyKitchenBank Kitchen

A luxurious Middle Eastern dessert made by slow-cooking quince with warming spices until it transforms into a silky, jewel-toned paste, then baked atop a toasted walnut and almond crust. The combination of cardamom, cinnamon, and clove deepens the quince's natural floral sweetness. Rich, perfumed, and elegant—perfect for special occasions or as an edible gift.

Prep: 25 min
Cook: 55 min
Wait: 8 hr
Total: 9 hr 20 min
Makes: 1 tart (12 slices)

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Ingredients

12 servings

For the quince paste
3 lb (1360 g) fresh quince, peeled, quartered, and cored
2 tbsp (30 ml) fresh lemon juice
1½ cups (360 ml) water
1½ cups (300 g) granulated sugar
1 whole cinnamon stick
4 whole green cardamom pods, lightly crushed
3 whole whole cloves
1 tsp (5 ml) rose water (optional)
¼ tsp (1.5 g) fine sea salt
For the walnut and almond crust
1¼ cups (150 g) raw walnuts, toasted and cooled
¾ cups (90 g) raw almonds, toasted and cooled
½ cup (60 g) all-purpose flour
5 tbsp (75 g) unsalted butter, cold, cut into small cubes
½ tsp (1 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
¼ tsp (1.5 g) fine sea salt
1 whole large egg yolk, at room temperature
For finishing
2 tbsp (40 g) honey (optional)

Equipment (7)

6-quart slow cooker
Sharp chef's knife and cutting board
Food mill or fine-mesh strainer
Food processor
9-inch (23 cm) round tart pan with removable bottom
Parchment paper
Baking sheet

Steps

Before you start

Peel, quarter, and core the quince; work quickly as it discolors—toss cut pieces with lemon juice as you go
Have a food mill or fine-mesh strainer ready to purée the cooked quince
Toast the nuts for the crust ahead (10 min at 350°F / 175°C), then cool before pulsing

1
Cook quince in slow cooker
- Place peeled, cored quince pieces in a 6-quart slow cooker.
- Toss the quince with 2 tbsp fresh lemon juice to prevent discoloration.
- Add 1½ cups water, 1½ cups sugar, one cinnamon stick, 4 crushed cardamom pods, and 3 whole cloves.
- Stir well to combine.
- Cover and cook on LOW for 8 hours, or until the quince is completely soft and falls apart easily when pressed with a fork.
- The mixture will have turned a deep rose color.
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Ready when: Quince is completely soft and breaks apart easily with minimal pressure
Tip: Do not rush this step—slow cooking allows the spices to infuse fully and the quince to develop its characteristic color and depth of flavor.
2
Strain and purée quince
- Remove and discard the cinnamon stick, cardamom pods, and cloves.
- Pass the cooked quince and its liquid through a food mill or fine-mesh strainer into a large bowl, pressing gently with the back of a spoon to extract all the pulp.
- You should have approximately 2 cups of smooth paste.
- Stir in 1 tsp rose water (if using) and ¼ tsp salt.
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Ready when: Paste is smooth with no lumps; any solids have been pressed through the strainer
Tip: Use a food mill for the silkiest texture; if using a strainer, don't press so hard that you force unwanted fiber through.
3
Make walnut-almond crust
- Pulse 1¼ cups toasted walnuts and ¾ cup toasted almonds in a food processor until finely ground but still with some texture (not a powder).
- Transfer to a bowl and stir in ½ cup flour, ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp salt.
- Cut 5 tbsp cold butter into small cubes and add to the mixture.
- Using your fingertips, rub the butter into the nut mixture until it resembles coarse breadcrumbs.
- Add 1 room-temperature egg yolk and mix with a fork until the mixture just comes together.
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Ready when: Mixture resembles coarse breadcrumbs; when squeezed, it holds together but remains crumbly
Tip: Keep the butter cold—this helps create a more textured, less dense crust. Do not overmix once the egg yolk is added.
4
Press crust into panOven 350°F / 175°C
- Preheat your oven to 350°F (175°C).
- Line a 9-inch round tart pan with parchment paper (or use a pre-lined pan).
- Press the walnut-almond crust evenly across the bottom and up the sides of the pan, using the palm of your hand and your fingers.
- Build an even layer about ¼ inch thick.
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Ready when: Crust is even and packed firmly, no thin spots or gaps
Tip: If the crust cracks as you press it, dampen your fingers slightly and continue—the moisture helps seal small breaks.
5
Prebake the crustOven 350°F / 175°C
- Bake the crust alone at 350°F (175°C) for 10 minutes, just until it is set but not yet browned.
- Remove from the oven and let cool for 2 minutes before adding the quince paste.
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Ready when: Crust is pale golden and holds its shape; the butter is set
Tip: Prebaking prevents a soggy crust. Watch carefully—the nuts can brown quickly, so err on the side of slightly underbaked.
6
Spread quince paste
- Spoon the quince paste onto the prebaked crust and smooth it into an even layer about ½ inch thick, leaving a small border of crust visible around the edges.
- Use an offset spatula or the back of a spoon, dipped briefly in water to prevent sticking.
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Ready when: Quince paste is evenly spread with a smooth, level surface
Tip: Wetting your spatula prevents the thick paste from dragging and tearing; a small border of visible crust looks more polished.
7
Bake tart until setOven 350°F / 175°C
- Return the tart to the 350°F (175°C) oven and bake for 25–30 minutes, until the quince paste is set at the edges but still slightly jiggly in the very center (about a 2-inch circle in the middle).
- The crust edges should be golden brown.
- Remove and cool completely on a wire rack—this will take 1–2 hours.
- The paste will firm up considerably as it cools.
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Ready when: Edges are set and pull away slightly from the pan sides; center has a subtle jiggle; crust is golden brown
Tip: Overbaking makes the paste dry and grainy. A slight wobble in the center ensures it will be silky and glossy when fully cooled.
8
Optional gloss and serve
- Once completely cooled, you may brush the surface of the quince paste lightly with 2 tbsp warm honey thinned with 1 tsp water, using a pastry brush.
- This adds a subtle sheen and reinforces the jewel-like appearance.
- Chill for 30 minutes if desired to make slicing cleaner, or serve at room temperature.
- Remove the tart pan and transfer to a serving plate just before serving.
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Ready when: Honey glaze is smooth and evenly applied; tart is fully cooled
Tip: The glaze is optional but transforms the tart visually. For the cleanest slices, dip your knife in hot water and wipe between cuts.

Good to know

Tips

For the cleanest presentation, remove the tart from its pan only after it is completely cooled and set—this prevents cracking or sticking.
Quince paste naturally thickens as it cools; what seems loose in the pan will firm to a spreadable, sliceable consistency.
Fresh quince has a unique fragrant, almost perfumed quality that is the star of this dish. If quince is unavailable, this recipe cannot be easily substituted; however, pear-quince hybrids (if you can find them) work well.
Toast your nuts just before use for maximum flavor and color. Raw or barely toasted nuts will taste bland, and over-toasted nuts become bitter.

Make ahead

The quince paste can be made up to 3 days ahead and refrigerated in an airtight container. The crust can be made and prebaked 1 day ahead (store in an airtight container). You can assemble and bake the tart 1 day ahead; reheat gently at 300°F (150°C) for 10 minutes if you prefer it warm, or serve chilled.

Storage & reheating

Store the cooled, unglazed tart covered at room temperature for up to 2 days; the paste firms up and keeps well. Refrigerate for up to 5 days in an airtight container; the texture remains excellent. Freeze the baked, unglazed tart (wrapped well in plastic wrap and foil) for up to 1 month; thaw at room temperature for 2 hours before serving or reheating. The tart is best enjoyed within 1–2 days of baking, when the crust is still crisp.

Substitutions

rose water → orange blossom water or 1 tsp finely grated orange zest. Rose water is traditional and delicate; orange blossom water offers a different floral profile, while zest brings a citrus brightness. Either deepens the flavor in a different direction.
raw walnuts → pistachios (1¼ cups raw, unsalted). Pistachios create a more delicate, slightly sweet crust with a beautiful pale green color. Toast them the same way as walnuts.
honey → apricot jam thinned with 1 tsp water, warmed and pressed through a strainer. Apricot jam adds a complementary fruity sheen and prevents the glaze from being too sweet. The strain removes lumps.
granulated sugar → 1 cup sugar plus ½ cup honey. Honey adds depth and a subtle caramel note. Reduce the water slightly to 1¼ cups to account for the liquid in honey.