Name: Marcus Wareing's Apple and Membrillo Tart and Spanish Iced Coffee
Ingredients: For the pastry:; 1 pack ready-rolled all-butter puff pastry; Splash of water; 1 egg yolk; 1 tbsp pork fat or butter; For the filling:; 50g membrillo (quince purée); 4 tsp water; 25ml brandy; 20g butter, cubed; 2 Braeburn or Pink lady apples, halved and cored; Crème fraîche, to serve; For the Spanish Iced coffee:; Ice cubes; 1 espresso shot; 1 dash semi-skimmed milk; Condensed milk; A pinch of fresh coffee beans; ½ tsp cinnamon; ½ tsp freshly grated nutmeg; 1 pinch salt; Cocktail shaker

Roll the puff pastry out on a sheet of baking parchment into a circle about 3mm thick, trimming to just a little larger than the base of your skillet. Using a pastry brush, lightly brush water around the circumference. Roll and crimp the edge of the pastry. Use a fork to poke small holes across the centre of the pastry, avoiding piercing the crimped edge. The holes will prevent the pastry puffing up too much.
Whisk the yolk and use the pastry brush to gently coat the pastry.
Coat the skillet with pork fat (or butter) then gently transfer the pastry into the skillet, smoothing out any bumps from the base.
Blind bake the pastry in the oven for 8-10 minutes at 180°C / 160°C fan. Once the pastry is cooked, remove from the oven and set aside, preheating the oven to 200°C for later.
While the pastry is baking, put the membrillo (quince paste) in a small saucepan with a splash of water over medium heat. Add the brandy and break up the puree into smaller pieces to help it melt faster. Add a knob of butter and simmer, whisking occasionally, until it forms a thick purée.
Cut the apple halves into 2mm-thick slices, using a mandoline or knife.
Remove the skillet from the oven when the pastry is golden brown. Lay the apple slices in a spiral over the pastry, and brush the membrillo glaze on top. Add a little more pork fat or butter to the sides of the skillet, which will add more flavour to the dish.
Bake the tart for 20 minutes at 200°C. Serve the apple tart with a dollop of crème fraîche and enjoy with an iced coffee.

For the Iced Coffee:

Add the coffee beans, cinnamon, nutmeg, and a pinch of salt to a pestle and mortar and crush. Set some aside to sprinkle over the top of the tart once cooked.
Add the ice, espresso, skimmed milk, condensed milk, and a teaspoon of the remaining spice mix to a cocktail shaker and shake until the shaker is ice cold and the mixture is combined.
Strain into a glass over ice and garnish to taste with the remaining spice mix.