An Argentine Holiday Meal

As the holidays draw near, we gather with family and friends to celebrate the season. While evenings usually turn to Malbec with our meal, we start (and sometimes end) with a bottle of Famiglia Meschini Torrontés. This beautiful off-dry wine is lightly sparkling and goes with everything from a cheese plate to dessert. Like Torrontés, quince is grown all over Argentina and has a special place on our cheese plate we serve as an appetizer, and also in one of our Christmas desserts, quince tart. We invite you to make your own quince tart using our recipe below. Happy holidays to you, and thank you for being a part of our famiglia!

1. Preheat the oven to 350º F. Butter a 9-inch springform pan. 2. In a medium bowl, combine the flour, sugar, baking powder, and salt. Using a pastry cutter, incorporate the cold butter until combined. 3. In a small bowl, using a handheld mixer, combine one whole egg, the egg yolk, milk and vanilla. Stir into the flour and butter mixture until the dough comes together. Shape the dough into a ball, cover with plastic wrap and chill for 30 minutes.  4. In a small saucepan over low heat, combine the quince paste and raspberry jam with two tablespoons water. Warm, stirring often until the mixture becomes sticky. Remove from heat and cool. 5. Roll out 3/4 of the dough onto a floured surface. Transfer to a springform and cut away any overhang. Spread the quince/jam mixture onto dough. Roll out remaining dough and cut into 1/2 inch strips. Arrange on top to form. 6. Beat the remaining egg with a fork. Brush over top and bake for 30 minutes. 7. Let cool in the springform pan over a cooling rack.  Sprinkle with powdered sugar and enjoy with Famiglia Meschini Torrontés.