1. For the pastry, place the flour, butter and icing sugar into a stand mixer bowl with the K beater attachment and mix until it resembles small clumps. Add the milk and mix until the dough comes together. Cut into half and shape into discs, cling film and refrigerate for at least 1 hour.
2. On a lightly floured surface, roll one dough out into a circle with roughly 4mm thickness. Roll the pastry back onto the rolling pin and onto a 8 inch (20cm) tart case. Gently push the pastry into the tin, pressing gently into the edges. Trim any excess dough by rolling the rolling pin over the top of the tart. Place the tin back into the fridge to chill for 30 minutes.
3. Preheat the oven to 180°C. Roll the other pastry disc out to 4mm thickness and cut 14 1cm strips for the lattice. Remove the tart from the fridge and evenly spread the Apple, Quince & Gingerbread Jam into it. Neatly arrange the strips as a lattice on top and trim any excess pastry. Gently brush with egg wash and then bake for 30-35 minutes until crust is golden brown.
4. Allow to cool to room temperature before cutting and serving with a coffee.
