This is a fantastic tart to celebrate quinces and walnuts; this is truly an autumnal delight.
Makes one 23cm tart

200g quince paste

for the pastry  (or you can use ready rolled sweet pastry)

120g unsalted butter at room temperature, diced

75g icing sugar, sifted, plus extra for dusting

2 egg yolks

200g  plain flour

2 Tbsp cold water for the topping

200g softened butter

200g sugar

200g ground walnuts or ½ and ½ with ground almonds

2 large eggs


To begin sweet pastry - in a large bowl, mix the soft butter and icing sugar to a cream: then beat in   the egg yolks and add the flour, with your fingertips rub the butter mixture and flour together to achieve a crumbly texture (this can be done in the food processor). Add the water and press the mixture together to form a ball. With the palms of your hands, knead the pastry on lightly floured work surface until it is blended (maximum 30 seconds). Wrap in gladwrap  and chill for 30 minutes (this helps the dough lose its elasticity). Line a 23cm tart tin by rolling the pastry on a lightly floured bench, evenly roll out the pastry into a circle to fit you tart tin, about 3mm thick. Roll the pastry over the rolling pin and unroll it over your tin. With one hand lift the pastry and with the other gently tuck it into the bottom edge of the tin so that it fits tightly. Be careful not to stretch it. Cut off excess pastry by rolling the pin over the top edge of the tin. Take a small ball of pastry and gently press it all around the base of the tart to ensure a snug fit. Prick the base of the pastry all over with a fork and refrigerate for 30minutes (this helps prevent shrinkage during cooking)
Preheat oven to 160C
Cooking the pastry; Line the pastry case with tin foil and fill with dried beans, pushing them against the side. Bake for 10 minutes, then remove from the oven and lift out both foil and beans. Return the tart tin to the oven and bake for a further 20 minutes.
Turn the oven down to 140C.

Meanwhile to make the walnut filling; in a medium size bowl soften the butter and cream together with the sugar until pale and creamy.  Add the eggs one at a time and beat well between each addition.  Add the ground walnuts (and almonds if using) and mix gently to combine.

To assemble; spread the quince paste evenly over the base of the pastry. Spoon on the walnut mixture and gently push around to cover most of the quince, as it cooks it will spread out.

Bake in preheat oven for 35- 45 minutes or until firm to touch.

Cool before serving.