Ingredients: 250 g all-purpose flour, 165 g cane sugar, 150 g butter, 100 g coarsely-ground almonds, 800 g cooked quinces, 2 tbs of bitter orange marmalade, pinch of salt.
To prepare: In a food processor, blend the butter, sugar, salt and flour. Add the eggs. With ¾ of the dough, line a 25cm, high-sided cake pan. First spread the orange marmalade on the bottom of the dough in the cake pan, then the chopped quinces (previously cooked with 2 tbs of sugar). Return the remaining dough to the food processor. Add the ground almonds, 2 tbs of flour and blend until a course topping is formed. Crumble the topping evenly over the tart, covering it completely. Bake for 45 minutes at 180°C. Serve warm, either alone or with a light custard.
Recommended wine:
Verduzzo Demisec Vsq