-
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
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
While the quince paste thickens, make the crust.
-
4
Preheat the oven to 160 degrees Celsius.
-
5
In a large bowl, add the flour and butter. Pinch and rub the mixture with your fingertips until it becomes sand-like.
-
6
Add the almond flour, sugar, and lemon zest and continue to pinch and rub together.
-
7
Beat the egg and egg yolk together and add this to the dough.
-
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
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
Bake the crust 20 minutes until golden and remove from the oven.
-
11
Increase the oven temperature to 180 degrees Celsius.
-
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
Pour the quince paste over the crust and top with the crumble mixture.
-
14
Bake 25 to 30 minutes until the crumble is golden and the quince is bubbling on the edges.
