Quince Tart

Crust:

1/2 cup flour (whole wheat, whole wheat pastry, white wheat, or oat flour)
1/2 cup rolled oats
1/2 tsp. salt
1/4 cup cold butter, cubed
2 Tbls. cold water

Stir together the flour, oats, and salt. Cut in the butter until it's clumpy. Stir in the water. Put dough on a piece of plastic wrap and use the wrap to press it into a ball, then chill.

Preheat oven to 350 F.

Meanwhile, make the filling:

2 1/2 cups almond flour
1 cup quince jam
2/3 cup dried or candied fruit, finely chopped
1 tsp. cinnamon
2 egg yolks
1/2 cup sour cream

Mix all ingredients together.

When the crust is firm to the touch, place the ball of dough in a pie tin. Use the plastic wrap as a shield to roll or press out the dough to shape the crust in the pie tin. Press the filling evenly into the crust.

Bake at 350 for 30 minutes.

For the dried fruit, I used whole raisins, whole currants, and chopped prunes.