tart with chestnut flour and quince jam

For those who like the rustic and ancient flavors, which pervade the mouth without leaving a too sweet trace, permitting the taste to re-learn something of the past, that does not belong to the affectation of the small coloured and too sweet pies, but instead evokes the natural colours of the woods, where the taste memory , after battling against a flavour that is not instantly familiar, abandons itself completely to it, recognizing something bound to some old aunt or grandmother, who lived in an uncontaminated nature...only then...this tart is for you.

Ingredients for a pan in a 30 cm diameter:

• 400 g chestnut flour
• 200 g flour
• 250 g muscovado brown sugar
• 250g softened butter
• 2 free range eggs
• quince jam
• lemon zest
• sliced almonds
• icing sugar

1. Sift the flours and mix quickly in a bowl with the eggs, softened butter, sugar, and lemon zest  (I used a kneading machine). Form a ball and let rest in the fridge for 30 minutes. 

2. Grease and flour a cake pan of 30 cm; resume the pastry with a rolling pin and roll it uot to a thickness of 1,30 cm. Prick the pastry and pour the quince jam; decorate with sliced almonds and bake at 190° for about 50 minutes. Once out of the oven, brush the edge with warm water and sprinkle with icing sugar.