French Quince Tart crispy and melt-in-mouth

1 Spread the pastry in the tart tin and place in the refrigerator.

2 Prepare a sugar syrup with the water and sugar, and cook for 5 minutes.

3 Peel and carefully remove the core (woody part) from the quinces with a sharp knife, cut them into slices and place them one by one in the sugar syrup to prevent them from turning brown.

4 Cook the quince slices in the syrup over a gentle heat for about 45 minutes from when it returns to the boil. Check that they have become tender without falling apart.

5 While the quinces are cooking, prepare your almond cream. Mix the eggs and sugar with a mixer or whisk, add the almond powder and whisk well, then add the rum and the cooled melted butter. Shortly before the end of cooking time, preheat the oven to 340°F (170 °C) (gas mark 6).

6 After the quinces have cooked, drain the slices on a pastry rack.

7 Remove your tin from the refrigerator, then spread your almond cream in an even layer and arrange your quince slices in a rosette pattern for a round tin or in alternating rows for a rectangular tin, pressing them in very slightly, then place in the oven at a middle shelf position for about 45 minutes. Check the cooking using the usual method.

8 Remove your tart from the oven, let it cool slightly and brush with a little quince jelly that you have liquefied by gently heating in a small pan. Serve while still warm with, for example, a rosé champagne for a celebration. This tart pairs beautifully with late harvest Sauternes wines from Alsace or Jurançon wines.