Coc de Fraga is a very typical sweet from Fraga (all the sweet shops in the municipality sell it). It is usually made with quince - more rarely with apple - alternated with pasta and generally covered with dried fruit. The grace of this coca is the contrast between the acid that the quince takes after baking and the sweetness of the sugar. That makes her really special.
Fraga is a town from Huesca located 25 km from Lleida, at the east of Spain. The proximity to this city means that Coc de Fraga is also well known in western Catalonia.
INGREDIENTS :
- 3 large fresh quinces
- Half a kilo (1.1 lbs) of pastry flour (plus an extra flour for the filling, at least 100 grams~3.5 oz more)
- 250 ml of water (one cup and a quarter)
- 270 ml of extra virgin olive oil (one cup and a quarter + 1 tbsp)
- 25 grams (1 oz) of fresh yeast (which should be stored in the refrigerator)
- 1 large egg
- 150 grams (5.3 oz) of granulated white sugar
- Chopped almonds or walnuts (optional)
First, slightly heat the water (keep it lukewarm) in the microwave and dissolve the fresh yeast in it. Next, without delay, pour the water into a large bowl with the flour passed through a sieve - so that it does not form lumps -, the oil and the beaten egg. We knead for half an hour (if we have a kneading robot it is time to use it).
Let the dough rest covered by a cloth and in a cool, dark and dry place so that the yeast acts well.
Peel the quinces, remove the core and cut them into thin slices.
When the dough has doubled in volume, stretch it out on the kitchen counter - covered with parchment paper so it doesn't stick - so that it takes on a rectangular shape the same size as the baking tray (so it fits in the oven, because if not, we're ready...).
Peel the quinces and remove the core, cutting them into thin slices.
With a silicone brush or similar we paint the surface with olive oil and once painted we place the fruit slices. Sprinkle the chopped almonds or walnuts on top of the fruit, if you like.
Now sprinkle half of the sugar over the quince, well distributed.
With the help of a sieve or similar, sprinkle a thin layer of flour over all of the above.
Next, you spray oil on the surface (I use an oil that they sell with a spray for salads) and finally you spread the rest of the sugar on top.
It is taken to the oven preheated to 190 degrees (375 F) so that it remains inside for about 25 minutes. To eat warm or cold, to taste.
As I said, it is a very special and very tasty sweet!