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1
In a food processor or in a bowl with a pastry blender pulse or blend together flour, confectioners' sugar, butter, and salt until mixture resembles coarse meal.
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2
In a small bowl stir together sour cream, yolk, and vanilla until combined well and add to flour mixture.
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3
Pulse or blend mixture just until dough forms a ball.
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4
Form three fourths dough into a large, thick disk and form remaining one fourth dough into a small, thick disk.
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5
Chill disks, wrapped in plastic wrap, at least 30 minutes and up to 2 days.
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6
Put large dough disk in middle of a sheet of parchment paper and cover with plastic wrap.
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7
Roll out dough into a 11-inch round (about 3/8 inch thick) and cut out a 10-inch circle.
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8
Reserve trimmings and slide parchment onto a large baking sheet.
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9
On a lightly floured surface roll out small dough disk in same manner and with a 1 1/2-inch fluted tear-shaped cutter cut out leaves.
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10
Brush 1 side of each leaf with egg wash and arrange leaves, egg-wash side down, on edge of pastry round, overlapping slightly and alternating angle of leaves to form a shallow border.
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11
Gather trimmings (including reserved) and re-roll.
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12
Make and arrange more leaves in same manner.
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13
(You will need a total of about 36 leaves.)
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14
Brush leaves with egg wash and with back of a small knife score leaves decoratively.
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15
Lightly prick inside (not leaves) of shell all over with a fork and chill 30 minutes.
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16
Preheat oven to 375F.
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17
while shell is chilling.
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18
Bake shell in middle of oven, checking after 10 minutes and lightly pricking again if center rises, until pale golden, 15 to 17 minutes.
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19
Cool shell completely on baking sheet on a rack.
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20
Shell may be made 1 day ahead and kept in an airtight container at room temperature.
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21
Peel quince and cut lengthwise into 8 wedges, coring it.
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22
Cut each wedge cross-wise into thin slices and in a 1 1/2-quart heavy saucepan combine with water, sugar, cinnamon stick, and cloves.
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23
Bring mixture to a boil, stirring until sugar is dissolved, and simmer 1 1/2 to 2 hours, or until quince is tender and has turned a deep pink (near end of cooking), and syrup is reduced and thickened.
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24
Discard cinnamon stick and cloves and stir in lemon juice.
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25
Cool filling 5 minutes and spread evenly in shell.
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26
Tart may be made 1 day ahead and kept in an airtight container at room temperature.
