the filling

In a large pan, mix the quinces, vanilla pod and seeds, cinnamon stick, lemon juice, apple juice and sugar. Bring to the boil over a medium heat, then cover and simmer for 30 minutes, stirring occasionally.
Remove the lid and cook, stirring, for a further 15–20 minutes until the fruit is tender and the liquid has completely reduced. Discard the vanilla pod and cinnamon stick, then purée the mixture and press through a sieve. Leave to cool.

the pastry

In a large bowl, rub the butter into the flour with a pinch of salt until the mixture resembles fine breadcrumbs. Mix in the sugar, ground almonds, ground hazelnuts, cinnamon and cloves.
Whisk the whole egg with the ice-cold water, then swiftly mix into the dry ingredients until it just comes together — you may not need all of the egg mixture. Tip onto a floured surface and knead briefly until smooth. Shape into a ball, wrap and chill for 30 minutes.
Heat the oven to 180°C fan (gas 6). Set aside a quarter of the dough, then roll out the rest on a lightly floured surface to a 30cm disc. Use to line the tart tin, leaving the excess overhanging, then spread the cooled quince filling over the base.
Roll the reserved dough to about 5mm thick and cut into narrow strips. Arrange in a lattice over the filling, pressing the strips to seal, then roll a rolling pin over the tin's edge to trim off the excess pastry.
Whisk the milk with the remaining egg yolk and brush over the lattice to glaze. Bake for 25–30 minutes until the pastry is cooked and golden. Cool, then remove from the tin and serve with lightly whipped cream, if you like.