Put dry ingredients in a food processor. Zest the lemon on top of the mixture to catch the zest and the (lemon peel) oil. Pulse to combine.

Add the cold butter in cubes or slices and pulse the food processor until mixture resembles small crumbs (approx. 5 pulses).

Combine vodka and vanilla in a small bowl.

Incorporate vodka mixture to food processor. Pulse until a ball is formed (approx. 15 pulses).

Form a thick disc, wrap in plastic and refrigerate for an hour.

Grease and lightly flour a 10-inch pan. Set aside.

Meanwhile, in a bowl mix quince paste and 3 or 4 tablespoons of hot water with a fork, until paste is smooth and spreadable. Set aside.

Take dough out of the fridge, cut 2/3 and put the other 1/3 back in the fridge. It's easier to work with this dough when it's cold.

Roll dough into a circle of roughly an inch wider than the pan. Place on pan.

Cut the extra dough and add to the 1/3 dough in the fridge. Put pan in the fridge for 10 mins.

Remove pan from fridge. Spread quince paste on dough. If desired, sprinkle some shredded coconut over the quince.

Preheat conventional oven to 375 degrees F (or convection oven to 350 degrees F).

Take remaining dough out of the fridge, roll into an oblong shape of 1/8-inch thickness and cut 1/2-inch-wide strips. Work quickly so dough stays cool. I like to work on a sheet that has been in the refrigerator.

Make a lattice.

Cut the overhanging strips. Beat the other egg and brush the lattice. Bake for 30 mins. The remaining dough makes a tasty cookie when baked for 10 minutes next to the tart.

Let cool. Serve at room temperature. Or refrigerate to slice better.