This frangipane tart is very versatile. Substitute poached pears, apples or nectarines if you don’t have poached quinces.
To make the frangipane mixture, cream the butter and the sugar until light and fluffy, add eggs (one at a time) until well combined and fold in almond meal.
Preheat the oven to 180C.
Line a 28cm loose bottomed tart tin with shortcrust pastry and blind bake for 20 minutes.
Fill with frangipane mixture.
Top with quartered slow cooked quinces (8 pieces).
Bake at 180C for about 30 minutes.
Serve warm with double cream.