Quince Tart
Crust:
½ cup flour ½ cup rolled oats ½ tsp salt ¼ cup cold butter, cubed 2 Tbsp cold water
Stir together the flour, oats, and salt. Cut in the butter until it's clumpy. Stir in the water. Put dough on a piece of plastic wrap and use the wrap to press it into a ball, then chill.
Preheat oven to 350° F.
Meanwhile, make the filling:
2 ½ cups almond flour 1 cup quince jam 2/3 cup dried or candied fruit, finely chopped 1 tsp cinnamon 2 egg yolks ½ cup sour cream
Mix all ingredients together.
When the crust is firm to the touch, place the ball of dough in a pie tin. Use the plastic wrap as a shield to roll or press out the dough to shape the crust in the pie tin. Press the filling evenly into the crust.
Bake for 30 minutes.
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