Serves 6-8.
Tart will keep in an airtight container for up to 3 days
Ingredients
- sweet short tart shell, baked
- 100 g ground almonds
- 130 g whole blanched almonds, finely chopped
- finely grated rind of 1 lemon and 1 orange
- 2 tablespoons muscat
- 1 cinnamon quill
- 150 g quince paste
- 115 g unsalted butter
- 1/3 cup caster sugar
- 2 eggs
Method
Preheat oven to 180 C
Combine ground almonds, almonds, orange & lemon rind, muscat and cinnamon in a bowl and stand for 1 hour. Place chopped quince paste and 1 tabsp water in a small saucepan and cook over low heat until melted, then spread over cool tart shell. Using an electric mixer, beat butter and caster sugar until light and fluffy, then add eggs, one at a time. beating well after each. Add the almond mixture (without the cinnamon) and beat until well combined, then spoon evenly into prepared tart shell and bake for 20-25 minutes or until golden and a cake tester withdraws clean. Remove from oven, cool, then serve cut into wedges with vanilla bean ice-cream and drizzled with a little Pedro Ximenez sherry.
