Preheat the oven to 225C/440F/Gas 7.
Brush each of the filo circles with melted butter and layer a 15cm/6in tart ring with the filo circles.
Add the quince paste and top with the orange segments.
Drizzle the fruit with the remaining melted butter and place into the oven for eight minutes, or until the pastry is cooked and golden.
Meanwhile, mix the yoghurt with the orange zest.
Remove the tart from the oven when cooked and transfer to a warm plate. Dust with icing sugar and serve with the orange yoghurt.