Steps
- Sift 1 cup of cornstarch, 3 cups of self-rising flour, and 2 teaspoons of baking powder. Mix in ¾ cup of granulated sugar; rub in 200g of cold cubed unsalted butter until sandy.
- Mix in the grated zest of 2 lemons, 2 teaspoons of vanilla extract, and 3 large cold eggs. Knead briefly into a ball, cover, and refrigerate for 30 minutes.
- Meanwhile, heat 500g of cubed quince paste and 3 tablespoons of orange juice in a saucepan over low heat, stirring until smooth and thick. Cool completely.
- Preheat the oven to 340°F / 170°C. Roll three-quarters of the dough into a 13in / 33cm round and line a buttered, floured 12in / 30cm glass pie dish.
- Trim the sides to about ½in / 1cm tall and chill. Roll the remaining dough into 8 strips; spread the filling in the base and arrange the strips in a lattice.
- Brush the pastry with 1 beaten egg yolk. Bake on the lowest rack for 45 minutes, until golden.
- Brush the hot pastry with 1 tablespoon of honey and sprinkle with desiccated coconut. Cool completely before slicing.