1 1/2 pounds quinces (preferably small ones, about 4)
1 cup lightly packed light brown sugar
2 one inch pieces vanilla bean
1 1/4 cups all purpose flour
salt
2 tablespoons plus 1 teaspoon sugar
5 tablespoons chilled butter, cut into small bits
2 1/2 tablespoons chilled vegetable shortening, cut into small bits
about 3 tablespoons ice water
1 cup plus 2 tablespoons unblanched whole almonds, toasted
1 egg, lightly beaten
1/4 cup milk
1/8 teaspoon almond extract

Directions:
Halve and peel the quinces, reserving the peelings. With a melon ball cutter, remove the seeds and cores and combine with the peelings in a large noncorrodible pot. Add the quince halves and water to cover. Simmer, partially covered, until the quinces are not quite tender, 30 to 45 minutes.

Add brown sugar and vanilla bean and simmer, uncovered, until the fruit is soft. (This can vary from 30 minutes to 1 1/2 hours, so test often, adding water if needed.) With a slotted spoon, remove the quince halves to a dish; cover loosely and refrigerate until chilled. Strain and refrigerate the cooking liquid. (The recipe can be prepared ahead to this point.)

Meanwhile, make the pastry shell. In a food processor, blend the flour, 1/4 teaspoon of salt and 1 teaspoon of the sugar. Add the butter and shortening and process briefly until the mixture resembles oatmeal. Scrape into a bowl. Gradually sprinkle in about 3 tablespoons ice water, tossing the flour with a fork, until the dough masses together. Gather into a ball and press into a 1/2 inch think disk. Cover and refrigerate the dough for 30 minutes.

On a lightly floured surface, roll the dough into a circle 12 to 13 inches in diameter. Fit the dough into a fluted 9 1/2 inch tart pan with a removable bottom. Trim the dough, leaving a 1 inch overhang; fold in to form a border. Loosely cover the pastry shell and let rest in the refrigerator for 30 minutes. Preheat the oven to 400°F.

Line the pastry shell with foil and fill it with pie weights or dried beans. Bake until the edge is set, 7 to 8 minutes. Remove the foil and weights, prick the crust and bake until lightly browned, 10 to 15 minutes. Set on a rack to cool. Reduce the oven temperature to 375°F.

In a food processor, combine 1 cup of the toasted almonds with the remaining 2 tablespoons sugar and process until finely ground. Add the egg, milk, almond extract and a pinch of salt and whirl to a smooth, light puree. Spread the almond paste on the bottom of the pastry shell.

Carefully slice the quinces crosswise on the diagonal into 1/4 inch slices. Arrange the slices, closely overlapping, in the pastry shell, with the wide ends next to the tart rim, the smaller ends pointing in toward the center. Fill in all spaces with overlapping quince slices.

Bake in the lower third of the oven for 30 minutes. Meanwhile, boil the reserved quince cooking liquid until it is reduced to a very thick, syrupy glaze. After the tart has been in the oven for 30 minutes, brush it with some of the glaze and bake for 15 minutes longer. Remove the tart from the oven and paint it generously with the remaining glaze. Set on a rack to cool.

Sliver the remaining 2 tablespoons almonds and scatter them over the tart.

Makes 8 servings.

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