Quince tarte tatin
220 g flour
1 pinch of salt
75 g sugar
125 g of butter
2 large quinces
Dose of 1 vanilla
120 g sugar
1 liter of water
180 g sugar
2 tablespoons hot milk cream
60 g of butter
Make a butter pastry, by mixing the flour, salt and sugar first. Tip in the butter (cubed) and work the dough with your fingertips in order to make evenly buttered crumbs. Bind them all with the egg and a little water. Make a homogeneous non-sticky dough. Wrap it in a piece of transparent film and leave aside.
Peel and cut the quinces in half-moons of identical thickness. Make a syrup from the water, vanilla and sugar. After a few minutes of boiling, add the slices of quince. Simmer for 20 minutes , then drain in a colander.
Make a clear caramel out of the last dose of sugar. Then add the piping hot cream and the butter (cubed) while stirring vigorously, until you get a smooth and thick caramel.
Butter a pie pan (mine was 26 cm in diameter, slightly fluted). Pour in the hot caramel. Spread over the quince slices. Make sure they make a tight layer.
Roll out the pastry to make a circle with the size of the mold. Transfer it over the fruit. Press and smooth. Prick it several times with a fork.
Bake the quince tart tatin in a preheated to 180°C oven for about 35-40 minutes. Cool completely before reversing it on a tray.