Extra virgin olive oil crumble tart with quince jam and walnuts
Published on 7 September 2026
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Crumble tart is one of my specialities; several versions are already on the blog. Easy, quick and crisp, the shortcrust dough needs neither resting nor rolling: extremely simple. I added the quince jam I made, despite the infernal heat, thanks to a gift from my dear friend Fausta. Cleaning quinces is quite hard work because they are firm, but the result is worth the effort. The jam recipe is on the blog. My husband’s comment: "It isn’t just good, it’s better than that" 👌
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Ingredients
INGREDIENTS FOR A 34 X 9 RECTANGULAR TIN
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Method
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I put the flour and sugar in a bowl.
I add the baking powder, salt and vanilla extract.
I add the eggs.
I pour in the oil.
I mix.
I use my hands: it should form a moist, crumbly dough.
I put a generous half of it in the tin. I chose a rectangular one, but a round tin is fine too.
I press the base and edges firmly.
I spread the quince jam over it.
I coarsely chop plenty of walnuts with a knife and scatter over the jam.
I add the remaining dough, covering very well.
I bake at 180°C in a fan oven for 35/40 minutes until nicely golden, leave to cool, remove from the tin and sprinkle with icing sugar. Delicious, indulgent and full of flavour.
Original source: https://incucinaconlilly.com/2026/09/07/sbriciolata-allolio-extravergine-di-oliva-con-confettura-di-mele-cotogne-e-noci/