Place the flour, maple syrup, almond butter and oil in the food processor and process until it forms a breadcrumb consistency. Add cold water and process to a smooth dough.
Wrap the dough in plastic and refrigerate for 35 minutes.
Heat the oven to 180 degrees Celsius.
Roll the pastry out and line an oiled flan tin. Cover with foil and beans and bake blind for 15 minutes. Remove the foil and bake for a further 10 minutes.
Set the pastry case aside to cool.
Combine the maple syrup, oil, eggs and almond essence. Stir the ground almonds through until smooth. Fill the flan dish with the frangipani mixture.
Place in the oven to bake for 20 minutes.
While the tart is cooking, drain any excess liquid moisture from the cooked quince. Blend the quince until smooth.
Remove the tart from the oven and set aside to cool slightly.
Spread the blended quince over the top of the frangippani and sprinkle toasted almonds over the top