Almond Quince Tart

If’ I had a jar of raspberry jam on hand, you would be seeing a recipe for Linzer torte.  This almond quince tart makes a very satisfactory second choice.

Almond Quince Tart

Tart Shell:

1 cup blanched almonds
1 scant cup AP flour
1/2 teaspoon cinnamon
1/8 teaspoon ground clove
1/2 cup butter
1 small egg
1-2 Tablespoons Amaretto
1/2 teaspoon vanilla

Filling:

quince paste, sliced, use as needed

1/2 cup sugar
1 cup blanched almonds
1 Tablespoon flour
2 eggs
1 teaspoon vanilla
1/4 cup light & fruity olive oil

Prepare Tart Shell:

Grind almonds to a powder.  Then, add flour, cinnamon, and clove.  Pulse.  Add butter.  Pulse to a coarse meal.  In a small measuring cup break egg.  Then, add Amaretto and vanilla.  Turn on food processor and drizzle egg mixture into almond mixture.  Form dough into a flattened disk.  Chill for 2 hours.

Prepare Filling 2 Hours Later:

Preheat oven to 325 degrees F.

Roll out tart dough and gently press it into tart pan.  Trim edges.  Layer 1/4 inch thick slices of quince paste along the bottom of tart shell.  Place tart pan in refrigerator until needed.

Place sugar, almonds, flour, eggs, vanilla and olive oil in a food processor.  Pulse until the almonds have achieved the consistency you desire.  Remove tart shell from the fridge.  Pour filling over quince slices.  Bake in 300 degree oven for 45-50 minutes, or until golden brown and set in the center.