Quince Tart

Directions

1. 1
   Place the quince in a pot and cover with the water. Boil, covered, 1 hour until changed in color and soft. Drain and pour the fruit into a large bowl.
2. 2
   Mash the quince and mix it with the sugar, lemon juice, lemon zest, and cinnamon. Add this mixture into a pot to heat up. Dissolve the cornstarch in 1 tbsp. of water and add this into the quince mixture. Stir until thickened. Set aside.
3. 3
   While the quince paste thickens, make the crust.
4. 4
   Preheat the oven to 160 degrees Celsius.
5. 5
   In a large bowl, add the flour and butter. Pinch and rub the mixture with your fingertips until it becomes sand-like.
6. 6
   Add the almond flour, sugar, and lemon zest and continue to pinch and rub together.
7. 7
   Beat the egg and egg yolk together and add this to the dough.
8. 8
   Knead the dough together until it no longer sticks to the hands. You may need to add more flour. Form into a ball, cover in plastic wrap, and refrigerate 15 minutes.
9. 9
   Unwrap the dough onto a lightly floured work surface. Roll the dough out a little large than your tart pan. Transfer the dough onto the tart pan cutting off excess and piercing the bottom repeatedly with the tines of a fork.
10. 10
    Bake the crust 20 minutes until golden and remove from the oven.
11. 11
    Increase the oven temperature to 180 degrees Celsius.
12. 12
    Then make the crumble. In a bowl, mix the flour, oats, sugar, and pinch of salt. Then add the butter and pinch and rub the mixture through your fingertips until lumpy and sticky.
13. 13
    Pour the quince paste over the crust and top with the crumble mixture.
14. 14
    Bake 25 to 30 minutes until the crumble is golden and the quince is bubbling on the edges.