Poaching quince in advance is beneficial, as they develop richer flavors over time; plus, roasting and grinding hazelnuts intensifies the frangipane's taste.
When stored together, quinces enhance each other's flavors, providing a depth that yields a more vibrant color and robust flavor, making prior poaching worthwhile.
Using freshly ground hazelnuts rather than store-bought adds a deep and intense flavor to the frangipane, elevating the overall quality of the tart.
Feel free to substitute hazelnuts with almonds in this recipe for a different nutty taste, giving flexibility based on personal preferences.
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