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1
To make the pastry, pulse the flour, almond flour, and confectioner's sugar in a food processor to combine.
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2
Add the butter and pulse until the mixture resembles coarse bread crumbs.
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3
Add yolk mixture and lemon zest and pulse until the dough clumps together.
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4
Gather into a thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
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5
To make the filling, process the almonds in the food processor until coarsely ground.
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6
Add the orange and lemon zests and juices with the liqueur, and process to combine.
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7
With the machine running, one tablespoon at a time, add the butter.
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8
Stop the machine, add the confectioner's sugar, and process until smooth.
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9
With the machine runnning, one at a time, add the eggs, stopping to scrape the bowl as needed.
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10
Roll the dough on a lightly floured work surface into a 1/8 in (3mm) thick round.
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11
Line the round tart pan with a removable bottom with the dough and prick well with a fork.
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12
Refrigerate for 30 minutes.
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13
Preheat the oven to 400F (200C).
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14
Line the dough with aluminum foil and baking beans.
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15
Bake about 15 minutes, until the crust looks set.
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16
Remove the foil and beans and bake for 10 minutes longer.
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17
Let cool.
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18
Reduce the oven temperature to 350F (180C).
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19
Melt the quince paste with 1 tbsp water and the lemon juice over low heat until melted.
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20
Spread evenly in the tart shell.
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21
Spread the almond mixture on top.
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22
Bake for about 35 minutes until the filling is golden.
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23
Let cool 15 minutes.
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24
Remove the sides of the pan and transfer to a platter.
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25
Dust with confectioner's sugar and serve warm.
