Quince Tarte Tatin - water

Method

• Add the sugar and water to a pot and cook gently over medium heat until the sugar dissolves. Add in the lemon, lemon juice and vanilla bean. While the liquid is heating peel, quarter and core the quince, making sure to remove any of the fibrous core. Once cut, put the quince directly into the simmering poaching liquid and gently cook until tender. The quince quarters should be fully submerged in the liquid while cooking to avoid browning. This can take anywhere from 30 to 90 minutes depending on the size and density of your fruit. Cool and store the quince in the syrup for up to one week
• Preheat oven to 375
• Pour the quince poaching liquid into a 9- or 10-inch skillet and reduce the liquid over moderate heat until thick and syrupy. You should have about 1/4 cup liquid left in the pan.
• Remove the pan from the heat and line with the poached quince quarters, rounded side down. The quince should fit snugly in the pan as the slices will settle while cooking.
• On a lightly floured surface, gently roll the pastry into a circle roughly the size of your skillet. Lay the dough over the fruit and tuck in the edges.
• Bake the tart for 40 to 45 minutes or until the pastry is a deep golden brown and fully cooked through. Remove from the oven and cool for a few minutes on a rack. Then carefully invert the tarte onto a rimmed serving dish. If any of the quince quarters stick to the pan, just gently remove them and put them back into place on top of the tarte. Serve the tarte warm, the day it's made with a bit of creme fraiche or vanilla ice cream if desired.