To make the pastry, put the icing sugar, flour and salt into a food processor and start to blend slowly. Add the butter and make sure it is well combined. Add the egg yolks and pulse until mixture clumps together. Add a tiny amount of iced water if you need help bringing your pastry together. Remove it from the food processor and place it on your bench top and bring the pastry together with your hands. Wrap in cling film and refrigerate overnight.

Preheat oven to 160°C.

Roll out the pastry on a cool, floured surface (use plenty of flour as this is a buttery pastry). Grease a 30cm tart tin and line with the pastry. Prick the base all over with a fork. Cover the base and sides of the pastry case with baking paper and add your weights (baking weights, dried beans or dried rice work fine). This is called blind baking. Bake in the preheated oven for 15 minutes or until edges turn golden. Remove from the oven and remove the baking paper and baking weights. Place the pastry case back in the oven for 5 minutes. Leave to cool.

For the filling: In a food processor, chop the almonds to a coarse consistency. Add the juice and zest and blend again. Pour the mixture into a bowl. Cream the butter and icing sugar in the food processor. Continue blending as you pour in the egg yolks one by one, and then follow this by adding the whole eggs. Keep the mixture quite chunky. Combine the creamed butter and almond mixture.

Heat the quince jelly with 1 tablespoon of water and a squeeze of lemon juice until it becomes a liquid. Pour a thin layer of the quince into the tart and spread evenly over the base. Spoon the almond mixture into the tart and smooth evenly to the edges. Return the tart to the oven and bake for 40–45 minutes. Remove from the oven and leave to cool slightly before dusting with icing sugar.