Quince Tart with Pine Nut Caramel Glaze

Ingredients

• 2 tablespoons butter 
• 3 tablespoons butter chilled cut into pieces
• 1 cup flour all-purpose
• 3 tablespoons honey 
• 3 tablespoons water 
• 4 teaspoons juice of lemon fresh divided
• 0.5 cup pinenuts toasted
• 10 ounce quinces 
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 1 teaspoon sugar 
• 3 tablespoons shortening chilled cut into pieces

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• knife
• wire rack
• blender
• plastic wrap
• aluminum foil
• measuring cup
• tart form

Directions

1. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour, 1 teaspoon sugar, and 1/2 teaspoon salt in a medium bowl; cut in 3 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Press mixture gently into a 5-inch circle on plastic wrap; cover. Chill 1 hour.
4. Preheat oven to 37
5. Unwrap dough.
6. Roll into an 11-inch circle on a lightly floured surface. Fit dough into a 9-inch tart pan with a removable bottom. Press dough against bottom and sides of pan. Chill in freezer 10 minutes.
7. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil.
8. Bake at 375 for 15 minutes or until edge is lightly browned. Carefully remove pie weights and foil; bake an additional 7 minutes or until center is lightly browned. Cool 1 minute on a wire rack.
9. To prepare filling, combine quince paste and 1 tablespoon juice in a food processor; process until smooth.
10. Spread quince mixture evenly over warm tart shell.
11. Bake at 375 for 15 minutes or until filling is bubbly. Reduce oven temperature to 35
12. Combine remaining 1 teaspoon juice, 1/4 cup sugar, honey, and 1/8 teaspoon salt in a small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves. Boil 2 minutes.
13. Remove from heat; carefully add 2 tablespoons butter, stirring until butter melts. Stir in nuts.
14. Pour nut mixture over quince paste. Carefully spread evenly.
15. Bake at 350 for 10 minutes or until topping bubbles. Cool 1 hour on a wire rack.