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1
Make the shell: in a large bowl, combine the flour, sugar and salt.
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2
Using a pastry cutter, chop the butter into the flour mixture until pea-size and coated with flour.
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3
Add 4 to 5 tablespoons ice water and toss lightly with a fork.
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4
The dough will not come together at this point.
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5
Transfer the crumbly dough to the counter and, using the heel of your hand, smear the dough to marble the butter into it.
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6
Scrape up the dough and repeat this process one or two times until the dough comes together.
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7
Once the dough forms a ball, wrap it tightly with plastic wrap and press into a flattened disk.
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8
Refrigerate for 2 hours or up to 2 days.
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9
On a surface lightly dusted with flour, roll the dough into a 14-inch circle, 116-inch thick.
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10
Line an 1112-inch round tart pan with a removable bottom with the dough and place in the freezer.
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11
Prepare the filling by combining the quince, 4 tablespoons butter and 12 cup sugar in a heavy-bottomed medium saucepan set over medium heat.
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12
Cover and cook for 20 minutes, stirring every 3 to 5 minutes.
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13
Uncover, reduce the heat to low and cook until all the liquid has evaporated and the quince is tender and darker in color, about 40 minutes.
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14
Remove from the heat and cool to room temperature.
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15
Adjust the rack to the bottom third of the oven.
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16
Preheat to 375 degrees.
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17
Peel, core and quarter the apples.
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18
Using a mandoline or a very sharp knife, slice the apples as thinly as possible and set aside.
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19
Remove the tart shell from the freezer.
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20
Scrape the cooked quince into the shell and distribute it evenly.
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21
Layer the apples over the quince around the outermost edge of the tart with about 15 of the apple hanging over the rim of the pan.
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22
Each slice should overlap the preceding by half.
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23
Once you have made a full circle of apples around the outer edge, make a new circle closer to the center, overlapping the outer circle with about 14 of the apple slice.
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24
Continue layering until the quince is completely covered with apples.
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25
Make a brown butter by melting the remaining 4 tablespoons butter in a small saucepan set over medium heat, stirring constantly, until golden brown and nutty-smelling.
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26
Drizzle the brown butter over the apples and sprinkle with the remaining sugar.
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27
Place the tart on a sheet pan and cook for 70 minutes.
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28
Lower the oven to 350 degrees and bake until the apples have caramelized, the filling is bubbling and the crust is brown, another 20 minutes.
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29
Allow the tart to cool for 30 minutes on a wire rack; remove the tart pan.
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30
Serve warm with vanilla ice cream or creme fraiche.
