To make the quince purée, put the
quinces into a large pan with 350ml
water. Cover with a lid and simmer for
1 hr or until the quinces change colour
and are pulpy. Remove from the heat
and allow to cool slightly, then whizz
with a stick blender until smooth. Pass
the quince purée through a sieve into
a clean pan and stir in the sugar, lemon
zest and juice, and cinnamon. Cook the
purée until it is reduced by one-third,
then mix the cornflour with a little water
and stir into the purée until it’s thick.
Remove from the heat and allow to cool.
Heat oven to 160C/140C fan/gas 3.
To make the pastry, rub the butter into
the flour and almonds. Add the sugar
and zest, then the egg and the egg yolk.
Bring everything together, wrap in cling
film and chill for 15 mins.
Roll out the pastry on a lightly floured
surface to line a 22cm tart tin. Place in
the tin, trim the edges of the pastry if
required, and chill for 15 mins. Line the
pastry with baking parchment and baking
beans, then bake blind for 20 mins.
Remove the beans and paper, then cook
for a further 15 mins until the base is
biscuity. Remove from the oven and
allow to cool slightly.
Increase oven to 180C/160C fan/gas 4.
Meanwhile, to make the crumble topping,
mix the flour, oats and sugar with a pinch
of salt, then rub in the butter until you
have an uneven crumbly mix.
To assemble the tart, pour the quince
purée into the tart shell so it comes just
below the top, sprinkle over the crumble
topping and cook for 25-30 mins or until
the crumble is golden and the quince is
bubbling around the edges. Serve warm
with cream or custard if you like.