Quince Tarte Tatin
Recipe adapted by surfindaave and the Serendipitous Chef on line http://serendipitouschef.blogspot.com/2006/09/turning-gold-to-rubies-whb.html
2 cups white or whole wheat flour
1/4 tsp salt
3/4 cup cold butter, cut into little cubes
1/3 cup very cold water
4 whole quince, peeled, cored, and cut into slices
1/4 cup butter
1/2 cup agava nectar (or sugar)
Preheat oven to 375 degrees F.
Combine the pastry dry ingredients in a bowl. Add the cold butter and quickly massage with your fingers until the mixture resembles a very course meal with pea sized lumps of butter. Add the cold water and quickly mix and form the mixture to a ball. Turn out onto counter and form into a disc. Cover with plastic wrap and chill for 30 minutes.
Combine the butter and agava in a 10 inch diameter cast iron or heavy bottomed pan with short sides. Heat until sugar turns a golden amber color about 5 to 7 minutes. Swirl pan to combine butter. Add the quince slices, toss to coat completely, and sautee over medium heat until the slices start to soften, stirring frequently.
Turn off the heat. Working quickly, remove the slices from the pan to a plate. Arrange the slices in the pan, starting on the outer perimeter of the pan, and working in a circular manner towards the center of the pan, packing the slices close together and in an interlocking design. Cover the bottom of the pan completely and evenly.
Place the pan over medium high heat, and, without stirring, cook the quince slices for a few minutes, letting the caramel come to a full bubbly boil, until the caramel is a deep brown. Remove the pan from the heat.
While the quince slices are cooking, on a lightly floured surface roll dough into a circular shape about 1/4 inch thick. Diameter should be at least 1 inch larger than the pan with the quince.
Place circle of dough over surface of quince and tuck edges underneath quince to neatly cover.
Bake for 20 to 40 minutes or until pastry is golden (mine took a long time, maybe because of the whole wheat flour?). Remove from oven and let stand 15 minutes. Flip quince tart onto a serving plate or wooden board. Serve warm with Crème Fraiche. Enjoy!