Quince brandy tart

WINGREDIENTS

• 200g quince paste*
• 20ml (1 tablespoon) lemon juice
• 1 small orange, rind grated
• 1 small lemon, rind grated
• 1 teaspoon ground cinnamon
• 40ml (2 tablespoons) 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

• 1
  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.
• 2
  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.
• 3
  Remove paper and weights, and bake for 5 minutes or until crisp. Cool slightly.
• 4
  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, then add eggs, one at a time, until just combined.
• 5
  Fold in the almond mixture and spread over paste. Bake in oven for 35-40 minutes. Serve with cream.