📖 Instructions

1. **Prepare the Crust:** In a large bowl, whisk together the flour, sugar, and salt. It's important that these ingredients are evenly distributed to ensure a consistent texture and flavor in the crust.
2. **Add Butter:** Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the butter pieces, the flakier the crust will be.
3. **Incorporate Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix; overmixing develops gluten, resulting in a tough crust.
4. **Form the Dough:** Gently gather the dough into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and prevents the crust from shrinking during baking.
5. **Roll the Dough:** On a lightly floured surface, roll the dough into a 12-inch circle. Aim for an even thickness to ensure uniform baking. If the dough sticks, add a bit more flour undernearth. Be very careful with tearing!
6. **Transfer to Tart Pan:** Carefully transfer the rolled dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
7. **Chill Again:** Prick the bottom of the crust with a fork (this prevents it from puffing up during baking) and refrigerate for another 15 minutes. This second chilling helps the crust hold its shape.
8. **Blind Bake:** Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and weights, then bake for another 10 minutes, or until the crust is lightly golden.
9. **Prepare the Filling:** While the crust is baking, warm the quince paste in a saucepan over low heat, stirring until it's smooth and spreadable. If it's too thick, add a tablespoon or two of water or sherry to loosen it up. I like the sherry version the best!
10. **Assemble the Tart:** Once the crust has cooled slightly, spread the warm quince paste evenly over the bottom. Arrange the almond slices in a decorative pattern on top of the quince paste.
11. **Bake:** Return the tart to the oven and bake for another 15-20 minutes, or until the almonds are golden brown and the filling is bubbly.
12. **Cool and Serve:** Let the tart cool completely in the pan before removing it. Dust with powdered sugar, if desired. Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy every bite!
13. **Make sure you dont forget the oven mitts, it could turn into a real disaster**