Method

• 1.
  Preheat the oven to 100°C. Juice 1 lemon and combine with 1 cup (250ml) water. Peel and quarter the quinces and drop them into the lemon water to help prevent them from browning.
• 2.
  Quarter the remaining lemon, then place in a flameproof casserole with 1 1/3 cups (295g) sugar and 2 cups (500ml) water. Stir over low heat until sugar dissolves, then bring to the boil. Drain the quinces and add to the sugar syrup. Bring back to the boil, then remove from heat. Cover the surface closely with baking paper, then transfer to the oven. Reduce the oven to 75°C and cook for 7-8 hours until the fruit is tender and a rich crimson colour. Cool in the syrup.
• 3.
  Meanwhile, lightly grease a loose bottomed 23cm x 4cm tart pan. Line with the pastry and chill for 30 minutes.
• 4.
  Preheat the oven to 180°C.
• 5.
  Line the tart pan with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then carefully remove the baking weights and paper and bake for a further 8-10 minutes or until dry and lightly golden. Set aside.
• 6.
  Meanwhile, place the butter and remaining 125g sugar in a food processor and whiz until combined. Add the flour and whiz to combine. With the motor running, add the eggs and vanilla, then add the hazelnut meal and whiz until well combined.
• 7.
  Drain the quince, then arrange in the tart shell to completely cover the base. Pour over the hazelnut mixture and smooth the top with a spatula.
• 8.
  Return the tart to the oven and bake for 40-45 minutes or until a skewer inserted into the hazelnut layer comes out clean.
• 9.
  Allow the tart to rest for 10 minutes, then remove from the pan and dust with icing sugar. Cut into slices and serve with vanilla bean ice cream.