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1. 01Make the pastry.Whisk the flour, baking powder, and salt. In another bowl, beat the butter and sugar until creamy, then mix in the egg, yolk, vanilla, and lemon zest. Fold in the flour mixture just until a soft dough forms. Flatten into a disc, cover, and chill for 30 minutes.
2. 02Soften the quince.Put the quince paste and measured water in a small saucepan over low heat. Stir and mash for 3–5 minutes until smooth and spreadable. Add tiny splashes of water only if necessary. Remove from the heat and let cool while you prepare the crust.
3. 03Line the pan.Heat the oven to 350°F / 175°C. Butter a 9-inch / 23 cm tart pan. Roll about two-thirds of the chilled dough on a lightly floured surface, or press it evenly into the base and up the sides. Patch any cracks, keeping the base fairly even.
4. 04Fill and make the lattice.Spread the quince filling over the base. Roll the reserved dough and cut into narrow strips. Lay them in a loose crossing lattice over the filling, then press the ends into the edge of the crust.
5. 05Bake and cool.Bake for 35–40 minutes until the pastry is golden and set. Cool in the tin on a rack for at least 1 hour before removing and slicing. The fruit filling stays hot longer than the pastry.

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