1. Preheat the oven to 180°C. Grease a 20cm pie dish and line the base with greaseproof paper. Unravel the puff pastry and use it to line the pie dish. Trim the edges with scissors or a paring knife. Chill in the fridge while you prepare the filling.
2. In a food processor, pulse together 100g sunflower seeds and half of the sugar until the seeds are finely ground. Transfer to a small bowl and set aside.
3. In a kitchen mixer, beat together the butter and rest of the sugar until pale and fluffy. Add the eggs, ground sunflower seeds, vanilla extract and a pinch of salt, then beat again until combined.
4. Remove the pastry case form the fridge and evenly spread the Apple, Quince & Gingerbread Jam over the base followed by the sunflower seed mixture, smoothing it over using a spatula. Scatter the 20g sunflower seeds over the top and bake for 40-45 minutes or until golden brown on top. Remove from the oven a leave to cool slightly before removing from the pie dish. It can be served warm or cold with cream, custard or ice cream.
