Instructions
- Make the Pastry: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling: In a saucepan, combine the chopped quince, sugar, and water. Cook over medium heat, stirring occasionally, until the quince is tender, about 20-25 minutes. Stir in the lemon juice and almond extract. Let cool slightly.
- Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the pastry on a lightly floured surface and fit into a 9-inch tart pan. Trim the edges. Spread the quince filling evenly over the pastry. Sprinkle with almond meal and sliced almonds.
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool completely before serving.
