Quince don't always need to be cooked to a deep, dark burgundy.
Here they're cooked just until they have a beautiful blush, giving
them a lighter taste.
130 gmpure icing sugar, sifted130 gmalmond meal30 gmplain flour, sifted130 gmbutter, softened, plus extra for greasing2eggs25 mlbrandyFor drizzling:thickened or pouring creamPoached quince3quince, quartered, peel reserved600 gmwhite sugar1vanilla bean, split and seeds scraped1cinnamon quillShortcrust pastry300 gmplain flour220 gmcold butter, coarsely chopped2egg yolks
For poached quince, combine ingredients and 1½ litres water in a saucepan (make sure quince are covered). Bring to a simmer, stir to dissolve sugar, then cook over low heat until blush (4 hours). Cool, refrigerate until chilled (1-2 hours), then strain liquid into a saucepan. Cut quince into wedges and refrigerate until required. Cook liquid over medium-high heat until syrupy (1 hour). Makes 350ml. Syrup will keep for 1 week.
Meanwhile, for shortcrust pastry, process flour, butter and a pinch of salt in a food processor until fine crumbs form. Add egg yolks and process until mixture comes together. Turn dough onto lightly floured work surface and form into a smooth log. Wrap in plastic wrap, refrigerate for 45 minutes to rest.
Roll out pastry on a lightly floured surface to a 20cm x 40cm rectangle then line a buttered 13cm x 35cm fluted tart tin. Trim edges and refrigerate until chilled (1-2 hours).
Meanwhile, preheat oven to 180C. Combine icing sugar, almond meal and flour in the bowl of an electric mixer fitted with a paddle. Add butter and mix until just incorporated. Gradually add eggs, one at a time, beating after each addition until incorporated, then stir through brandy. Cover with plastic wrap and refrigerate for 30 minutes to rest.
Blind bake tart (15-20 minutes), remove paper and weights and bake until golden and crisp (3-5 minutes). Cool in tart tin on a wire rack.
Spoon almond mixture into prepared case, level with a moistened spatula and bake until golden and puffed (10-15 minutes). Serve warm or at room temperature, topped with sliced quince and drizzled with quince syrup and cream.