Quince Tart Recipe

For the dough: in a mixing bowl, combine the diced butter, sugar, baking powder, and salt. Add the egg yolks and flour and mix until a smooth dough forms. Gather the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 6 hours.

For the filling: mix the quince paste cut into pieces, rum, brandy, and the zest of an orange.

Roll out the dough with a rolling pin before placing it in a greased tart pan. Keep the excess dough to make strips for decorating the tart.

Cover the bottom of the pie with the mixture. Decorate with strips of dough in a grid pattern, then bake for 30 minutes at 165°C (fan setting 5-6).

To finish, enjoy with a nicely chilled glass.