Recipe: Quince Tart

1 Roll out the pastry in the tart pan and refrigerate.
2/ Prepare a sugar syrup with the water and sugar and cook for 5 minutes.
3/ Peel and carefully remove the core (woody part) of the quinces with a sharp knife, cut them into slices and dip them gradually into the sugar syrup to prevent them from darkening.
4/ Cook the quince slices in the syrup at a gentle boil for approximately 45 minutes from when it comes to a boil (check that they have become tender without falling apart).
5/ During the cooking of the quinces, prepare your almond cream.
: Mix the eggs and sugar with a mixer or whisk, add the almond powder, whisk well then add the rum and cold melted butter. A little before the end of the cooking, preheat the oven to 170° (th6).
6/ After the cooking of the quinces, drain the slices on a pastry rack.
7/ Remove your pan from the refrigerator, then spread your almond cream in an even layer and arrange your quince slices in a rosette pattern for a round pan or in alternating rows for a rectangular pan, pressing them in very lightly and bake in the middle of the oven for approximately 45 minutes (check the cooking using the usual method).
8/ Remove your tart from the oven, let it cool slightly and brush with a pastry brush with a little quince jelly that you will have liquefied by reheating in a small saucepan.
Serve still warm, for example with a ch