For the shortcrust pastry, quickly prepare all ingredients into a smooth dough. Leave to cool for 2 hours.
For the quince stock, put the spices in a saucepan with the wine. Add the sugar. Cut the lemon into slices and add to the stock. Let the stock boil once and remove from the stove. Carefully cut the quinces in half, remove the peel and remove the core generously. Cook the quinces at low temperature for 30-40 minutes. Remove from the cooking juices and cool, score them a few times lengthwise.
In the meantime, measure out 200 ml of the quince stock and boil it down to 100 ml. Stir the reduced gravy with the currant jelly.
Set aside for glazing.
Crumble the amaretti and marzipan by hand and knead them with the butter and egg. Now grate into crumbs.
Line a tart pan with the shortcrust pastry. Prick with a fork. Spread the marzipan crumbs evenly on the bottom. Place the quince halves on the bottom and spread with half of the glaze. Bake the tart for about 35-40 min at 175 degrees. Remove from the heat and cool. Spread the remaining glaze on top.
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Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!
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