In a saucepan over medium heat, add sliced peaches and Quince Paste. Stir until well combined and caramelized. Set aside to cool.
Cut each sheet of filo pastry into 4 square portions to fit shallow tart tins. Layer 5 filo pastry squares in top of each other ensuring each layer is greased (either sprayed with cooking oil or brushed with melted butter).
In the centre of each tart shell spoon approximately 1-2 tablespoons of the peach and quince mixture into the centre.
Bake for 10-15 minutes or until the pastry is cooked/golden brown.