Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat until soft and smooth, add the icing sugar and cream the ingredients together until light and smooth.

Gradually mix in the eggs making sure they become fully incorporated, add in the flour and salt and mix till it becomes one big mass.

Turn the pastry out on to a work surface, mix it all together and then shape it into a block, cover with cling-film and refrigerate the pastry for 30 minutes to an hour.

Roll out the chilled pastry on a lightly floured work surface and line a fluted tart tin 27cm in diameter, about 3cm deep. Spread the ginger curd in a thin layer on the base of pastry and chill for a further 30 minutes.

Make the filling, cream the butter and sugar together, then gradually add the beaten eggs.

Scrape down the sides of the bowl with a spatula, add the ground almonds, flour and almond extract.

Mix for a few seconds until well incorporated. Take the chilled pastry case from the fridge spread the frangipane evenly over the curd and take the 6 quince halves and slice them thinly crossways.

Take the quinces and place them on top of the tart, with the smallest end facing inwards, fanning them out slightly.

Preheat the oven to 190C/170C Fan/gas 5. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.

When you remove the tart from the oven, glaze it with the leftover poaching liquid from the quinces using a pastry brush.

Serve warm with clotted cream or leave to cool.