Method

• To begin the 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 plastic wrap 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
• 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