Quince tart

Pastry

• 200 g unsalted butter, at room temperature, plus extra to grease
• 150 g white sugar
• 1 lemon, zest only, no white pith
• 1 egg
• 1 egg yolk
• 1 pinch sea salt
• 400 g plain flour
• 3 tsp baking powder

Filling

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

Assembly

• 1 egg white, lightly beaten, to brush