Ingredients for an 8-9" tart shell:
1 Pate Sucree recipe, pre-baked 3/4 cups water (Search Pate Brisee Sucree)
1/2 cup sugar
1/2 vanilla bean
2 quinces
2 golden delicious or Opal apples
2 tablespoons sugar
Quince Puree: Bring water and sugar to a simmer in a saucepan. Score the vanilla bean and scrape out the contents. Add the paste and bean to the syrup. Rinse off the quinces, quarter them and remove the seeds. Cut each quarter into 3 wedges, add them to the syrup and cook slowly for 25 minutes, or until tender. Puree and allow this mixture to cool.
Preheat the oven to 375 degrees.
Apples: Peel, quarter, core and thinly slice the apples.
Spread the quince puree over the bottom of the pre-baked tart shell. Overlap the apple slices in concentric circles over the surface. Sprinkle with sugar and bake until the apples are tender, about 20 minutes.
