This is the tarte in the oven
And this is the tarte as it is:
|piece of tarte|
2 supersized quinces, peeled, pipped and cut into slender wedges
1 pinch cinnamon
Kneat very cold butter (cut in small cubes) with flour, sugar, water and vinegar just until butter is flaked nicely into the flour. Don't overdo the dough. Let sit in fridge about 30 min, afterwards roll dough into a thin layer (best method: roll dough between two sheets of cling film).
100 g butter
5 tablespoons sugar (quinces are tart)
Heat butter in a pan (ovenproof!), add sugar and let melt until turned amber, turn off heat. Quickly apply quince wedges, sprinkle with cinnamon and cover with a layer of pie dough. Cut it to fit as lid.
Bake up to 35 minutes at 180C - until pie crust is nicely browned. Unmold by flipping it over: Place the plate over the pan and turn it upside down. Be careful and use heat protection gloves. The ticky sugary liquid from butter, sugar and juice may be spilled and it will be hot as hell. Let cool and serve.