Instructions
- Make the Pâte Sucrée: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Poach the Quince: In a saucepan, combine the quince, white wine, sugar, water, vanilla bean and its scrapings, and lemon juice. Bring to a simmer and cook until the quince is tender but still holds its shape, about 30-40 minutes. Remove from heat and let cool in the poaching liquid.
- Make the Almond Cream: In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, then stir in the almond flour, flour, and vanilla bean paste.
- Assemble and Bake: Preheat oven to 350°F (175°C). Roll out the pâte sucrée and fit into a 9-inch tart pan. Blind bake for 15 minutes. Drain the poached quince and arrange it neatly over the baked tart shell. Spread the almond cream evenly over the quince. Sprinkle with toasted flaked almonds.
- Bake for 25-30 minutes, or until the almond cream is golden brown and set. Let cool completely before serving.
