Method

• 1.
  Cut the quinces in half lengthways, then remove cores. Reserve seeds.
• 2.
  Cut halves into 5mm slices. Place honey, caster sugar, lemon juice, pepper, star anise, wine, 1L (4 cups) water and reserved seeds in a saucepan over medium heat, stirring until sugar dissolves.
• 3.
  Bring to a simmer and add quince. Return to a simmer, then reduce heat to low. Cover surface with a circle of baking paper and cook for 45 minutes or until quince is softened.
• 4.
  Strain liquid, reserving the fruit and discarding seeds and spices. Return the poaching liquid to medium heat and simmer for 25 minutes or until reduced to a thick syrup. Set aside. Chill the fruit.
• 5.
  To make pastry, whiz the flour, butter and icing sugar in a food processor until mixture resembles fine crumbs. Add yolk and 1/4 cup (60ml) iced water, and pulse until mixture comes together in a smooth ball. Shape into a disc, enclose in plastic wrap, then chill for 30 minutes.
• 6.
  Grease a rectangular 34cm x 11.5cm loose-bottomed tart pan. Roll out pastry on a lightly floured work surface until 3mm thick, then use to line prepared pan, leaving the pastry overhanging the edges. Freeze for 20 minutes.
• 7.
  Preheat oven to 200°C. Trim pastry edges and prick base with a fork. Line with baking paper and fill with baking weights. Bake for 20 minutes or until sides are golden. Remove weights and paper, and cook for a further 10 minutes or until base is golden. Cool slightly.
• 8.
  Reduce oven to 160°C. For the frangipane, combine all ingredients in a bowl, then spread into pastry case. Top with quince slices and bake for 50 minutes or until cooked through and rm to touch. Increase oven to 180°C. Brush fruit with some of the syrup. Bake for 15 minutes or until quince is lightly caramelised.
• 9.
  Cool tart slightly, then serve warm with remaining syrup and extra yoghurt.