1/2 pound shortbread crust (recipe follows)
4 quinces *
2 1/2 cups (425 grams) granulated sugar
3 eggs
1 1 2/ cups (125 grams) ground almonds
1/4 cup (20 grams) cake flour
1 1/2 tablespoons (20 milliliters) gold rum
1/2 cup (125 grams) unsalted butter, melted
2 tablespoons quince jelly
1/2 cup (100 milliliters) mead (honey wine)
2 pints (1 liter) water
Flaked almonds

Preheat the oven to 325° F (160° C).

Line the baking pan with the shortbread pastry and refrigerate.
Peel the quinces. Cut them in half and remove the cores. Slice each half into thick slice. Boil the pieces for 40 minutes in 2 pints of water with 1 1/2 cups of the sugar. Drain and set aside.

In a mixing bowl, beat the eggs with the remaining 2/3 cup sugar. Incorporate the ground almonds, the flour, and the rum. Mix thoroughly and then pour in the melted butter. Mix through again. Spoon this mixture into the pastry shell.

Arrange the quince slices attractively on top of the mixture and bake for 20 minutes. Soften the quince jelly over a low hear, so that it is liquefied when you remove the tart from the oven. Spread the jelly over the tart immediately, and then pour the mead over liberally.
Serve warm, scattered with flaked almonds.

*The hard, yellow-skinned fruit has a tart flavor and hard, dry texture that make it taste better cooked than raw. It?s used in the popular Spanish candy membrillo. Quinces are in season from October to December.

Shortbread crust
1 1/3 cups (300 grams) unsalted butter, softened
1/4 cup (60 grams ) granulated sugar
1 cup (125 grams ) powdered sugar
1 teaspoon (5 grams) salt
2 eggs
1 1/4 pound or 6 1/2 cups (560 grams) cake flour

Cream the butter in the mixing bowl of a food processor.
Mix in the sugars and salt. Add the eggs, one by one. Pour in the flour and mix thoroughly. Form the dough into a ball, cover with plastic wrap, and refrigerate overnight.