In Italy, a slice of crostate (jam tart) is often eaten with afternoon coffee or tea. Try this delicious quince version at your next coffee klatch.

Put flour in a heap on pastry board and make a well in the center. Put egg yolks, sugar, butter and vanilla extract in the well. Knead quickly and uniformly and when consistent, place the dough, covered, in the refrigerator for half an hour. Roll it out to a thickness of about 1/4 inch. Line a 9-inch pie dish until it extends over the edge about 1 1/4 inch. Spread the quince jam and lemon rind over the dough. Crimp the dough over the edge of the dish, trimming off excess. Decorate the center of the tart with the dough in any desired shape. Bake in a preheated 300 degree F oven for about 40 minutes.