Instructions: Make the pastry in the usual way with the flour caster sugar and 90g of the butter then bind with 1 egg mixed with the walnut oil.

Gather into a ball wrap in clingfilm and chill for 1 hour then roll out to fit a 20cm buttered tart tin.

Prick all over and chill for at least 2 hours.

Bake blind at 200C/400F/Gas Mark 6 for 15 minutes filled with foil and beans.

Remove these and cook for 5 minutes without.

Cool the base then fill with the nuts.

Melt the remaining 100g butter and mix with the brown sugar 2 eggs syrup and lemon zest.

Pour over the nuts.

Bake at 180C/350F/Gas Mark 4 until set (about 30 minutes).

Melt the quince jelly with 1/2 tbsp water over a low heat and use some to glaze the tart immediately it is out of the oven.

Beat the mascarpone until soft then add the remaining melted quince jelly and eau de vie.

Whisk until smooth.

Serve the tart warm with a dollop of the quince cream.

This walnut tart is glazed with quince jefly which is now widely available. The quince cream is flavoured with quince eau de vie.

Serves 6

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