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["Prepare one Martha Stewart Foolproof Pie Crust per instructions. When sufficiently chilled (about four hours), remove the two halves from refrigerator and roll one half out to fit into the tart dish. Trim excess dough from top edge of tin and use to fill in any thin areas around the walls of the crust. With a fork, poke holes in the dough all around the bottom of the tart.", "Heat oven to 350 degrees F", "In a mixer fitted with a paddle attachment, whip together cream cheese, brown sugar and cinnamon until light and fluffy (1-2 minutes), scraping down sides one time. Add egg and vanilla and mix until just combined.", "With a spatula, evenly spread cream cheese mixture in the tart shell.", "With a clean spatula, gently pour quince jelly evenly around the top of the cream cheese, taking care not to mix the two.", "Roll out second half of dough to about 1/8"" thickness and with a 2"" circle cookie cutter, cut out approximately 18 circles. Starting at one edge of the tart, and carefully working your way around in a circle, place the circles of dough with one edge touching the outer crust and one edge barely overlapping the last circle. Continue with a second row of circles and finish with one circle in the center.", "Sprinkle sugar over the top of the dough circles.", "Bake on the center rack for 30 - 35 minutes or until the top of the tart is golden brown. Let cool completely and serve at room temperature."]
