Quince & almond tart with brandy

Quince is a small deciduous tree, growing 5-8 m tall and 4-6 m wide, related to apples and pears, and like them has a fruit, which is bright golden yellow when mature, pear-shaped. The quince's skin and flesh is very hard and needs to be cooked to bring out the flavour. The whole fruit can be cut into large pieces and slowly simmered in water for several hours, sometimes overnight, until it becomes soft and changes colour to a ruby red. The slower and longer it cooks the stronger the colour. The fruit is strained through muslin for quince jelly and the pulp made into quince paste or candied and preserved as quince slice. This tart is an absolute hit!

Ingredients

200g quince paste
20ml (1 tbs) lemon juice
1 small orange, rind grated
1 small lemon, rind grated
1 tsp ground cinnamon
40ml (2 tbs) brandy
230g blanched almonds, processed but still with some texture
115g unsalted butter
75g caster sugar
2 eggs
Thick cream, to serve

Pastry

250g plain flour, sifted
110g unsalted butter, cubed, chilled
110g pure icing sugar
1 egg

Method

To make pastry, place flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and process until a smooth ball. Cover in plastic wrap; refrigerate for 30 minutes.
Preheat oven to 180°C. Grease a 24cm loose-bottomed fluted tart pan. Roll out pastry on a floured surface and use to line the pan. Refrigerate for 30 minutes. Line with baking paper, fill with rice or pastry weights and bake for 10 minutes.
Remove paper and weights, and bake for 5 minutes or until crisp. Cool slightly.
Stir paste, juice and 2 tablespoons water over low heat until smooth. Spread over pastry base. Mix zest, cinnamon, brandy and almonds in a bowl. Beat butter and sugar in another bowl until pale, and then add eggs, one at a time, until just combined.
Fold in the almond mixture and spread over paste. Bake in oven for 35-40 minutes. Serve with cream.

(Source: Taste.com)