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1
Place 1-3/4 cups of the flour, 1/4 cup of the sugar, the baking powder and butter in large bowl of electric mixer fitted with dough hook attachment.
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2
Beat on low speed 1 min.
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3
Continue to beat on medium speed until mixture resembles coarse crumbs.
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4
Mix egg yolks and sour cream; add to flour mixture.
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5
Beat until mixture forms a ball.
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6
Place on lightly floured surface; pat into 4-inch circle.
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7
Wrap tightly in plastic wrap.
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8
Refrigerate 30 min.
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9
Meanwhile, peel and core quinces.
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10
Cut each quince into 16 wedges.
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11
Mix remaining 1/4 cup flour, remaining 1-1/4 cups sugar, the water, lemon juice and cinnamon in medium saucepan.
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12
Add quinces; cook on medium-low heat 20 min., stirring occasionally.
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13
Preheat oven to 350F.
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14
Roll out dough on lightly floured surface to 1/8-inch thickness.
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15
Cut 12-inch circle from dough; set remaining dough aside for later use.
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16
Place dough round in 9-inch tart pan with removable bottom.
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17
Prick bottom and side of crust with fork.
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18
Pour quince mixture into crust.
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19
Cut remaining dough into decorative shapes with 2-inch cookie cutters.
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20
Arrange on top of filling.
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21
Brush dough cutouts with egg.
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22
Bake 30 min.
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23
or until golden brown.
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24
Cool.
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25
Cut into 12 wedges to serve.
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26
Top each serving with 2 Tbsp.
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27
of the whipped topping.
