Quince Tart

Pastry

• 150 g sugar
• 1 lemon, thin peelings of skin only
• 200 g unsalted butter, at room temperature, plus extra for greasing
• 1 medium egg
• 1 egg yolk, from medium egg
• 1 pinch fine sea salt
• 400 g plain flour
• 1 Tbsp baking powder

Filling

• 700 g quince paste, cut in pieces (see tip)
• 70 g sweet wine (e.g. Port, Marsala, brandy)

Assembly

• 1 egg white, for brushing