Poached Quince Almond Tart

Directions

1. For the crust: Whisk together the almond flour and tapioca flour in a large bowl. Use the whisk to break apart any lumps of almond flour. Whisk the salt into the flour mix.
2. Add pieces of the coconut oil into the dry ingredients. Use your hands to rub the coconut oil into the flour mix, until the entire mixture looks like slightly lumpy sand.
3. Dribble in the cold water, a tablespoon at a time, mixing the dough together with your hands between each tablespoon. When the dough starts to come together, but is not yet wet, stop adding water. Bring the dough together to form a disc, wrap in plastic wrap and chill it for at least 15 minutes.
4. Put the chilled disc of dough between two pieces of parchment paper. Imagining that the dough is the face of a clock, roll out the dough in 10-minute increments, until it's about 1/4-inch thick and larger than a 9-inch pie plate.
5. Flip the dough onto the pie plate and gently remove the parchment paper. If the dough sticks, be patient. Nudge it onto the pie plate. If it still sticks, you can remove the dough and press it into any holes in the crust. It will still work. Crimp the edges.
6. Put the dough into the freezer for at least 30 minutes.
7. Heat the oven to 375° F. When it has been at full heat for 15 minutes, pull the pie crust out of the freezer. Grease a large piece of aluminum foil and put it, greased side down, on the dough. Pour in enough dry beans or pie weights and bake it for 20 minutes. Remove the weights and bake until the crust is entirely set and starting to brown, about another 10 to 15 minutes.
8. Allow the pie crust to come to room temperature.
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10. For the coconut milk custard: Combine the tapioca flour with 2 tablespoons of water. Stir well until you have a smooth slurry. Crack the eggs into a large bowl and beat them together well.
11. Heating the coconut milk: Set a small pot over medium heat. Add the coconut milk and lime leaf and stir well. Heat the milk until it comes to a boil. Turn off the heat.
12. Temper 1/4 cup of the hot milk into the beaten eggs. Pour the remaining hot milk into the egg mixture.
13. Strain the milk mixture to remove the lime leaf. Pour the hot custard back into the pot. Turn on the heat to medium. Pour in 2 tablespoons of the honey and stir well. Whisking the custard, pour in a little of the tapioca slurry at a time, stirring in between to watch the custard thicken. When the custard has thickened to your liking, turn off the heat.
14. Let the custard cool on the counter and then refrigerate until it is entirely chilled.
15. For the poached quinces: Set a large pot over high heat. Pour in the apple cider, honey, 2 cups of water, vanilla extract, lemon peels, ginger, and star anise. Bring them to a boil, then turn down the heat to low.
16. Add the quinces and poach until a knife pierces the quince flesh easily, about 1 hour. Fold a piece of parchment paper over the top of the pot to keep the quinces submerged.
17. Remove the quinces from the liquid. When they have cooled, slice them.
18. Reducing the liquid. Simmer the poaching liquid on low, stirring occasionally, until the liquid has become a nice, thick syrup, about 30 minutes. Turn off the heat.
19. Assembling the Tart: Spoon the chilled custard into the chilled pie crust. Top with sliced quinces. Drizzle the top with the poaching syrup. Chill everything together, then serve.