Honeyed Quince Tart with Olive Oil Crust

Method

1. Cut the quinces into small pieces and place them in a pot with the cloves and cinnamon stick. Add enough water to cover them. Bring to a boil over high heat, then reduce to medium and simmer for 50 minutes to 1 hour, until the quinces are completely soft and the water has evaporated.
2. Remove the pot from the heat. Take out the cinnamon stick and blend the quinces with an immersion blender until you get a smooth paste.
3. Stir in the grape molasses and honey, then return the pot to low heat. Cook, stirring constantly with a wooden spoon, for 3-4 minutes. Remove from heat and set aside.
4. In a large bowl, mix together the flour, baking powder, ground cinnamon, and salt.
5. Using an electric mixer with the whisk attachment, beat the eggs on high speed until they become foamy. Gradually pour in the olive oil while beating, then add the honey and continue beating for 1-2 minutes until well combined.
6. Reduce the mixer speed to low and add the flour mixture gradually, a little at a time, until fully incorporated.
7. Let the dough rest for 30 minutes.
8. Preheat the oven to 350°F / 338°F. Grease a round 26 cm / 10-inch pan with olive oil.
9. Take handfuls of the dough and press it into the pan, covering the bottom and going up the sides. There's no need for a rolling pin—just use your hands. The dough will rise during baking, so any unevenness will disappear.
10. Prick the crust with a fork in several places. Spread the quince filling evenly over the crust.
11. Bake for 25 minutes, then scatter the flaked almonds on top. Continue baking for another 20-25 minutes, until the tart is deep golden brown.
12. Remove from the oven and let it stand for 30 minutes before cutting and serving.