-
1
Preheat the oven to 350.
-
2
In a heavy 14-inch skillet, combine the sugar, light corn syrup, water and vanilla bean and seeds and bring to a boil, stirring to dissolve the sugar.
-
3
Cook over moderate heat without stirring, gently swirling the syrup in the skillet occasionally and washing down the side of the skillet with a wet pastry brush, until a medium-light amber caramel forms, about 10 minutes.
-
4
Off the heat, stir in the butter.
-
5
Add the sliced quince and cook over moderately low heat, stirring occasionally with a nonstick rubber spatula, until softened, about 5 minutes.
-
6
Let the quince cool slightly.
-
7
Evenly distribute the quince slices over the bottom of the skillet or, for a neater appearance, carefully arrange them in concentric circles.
-
8
On a lightly floured work surface, roll out the puff pastry to a 14-inch square.
-
9
Using the skillet lid as a template, cut out a 14-inch round.
-
10
Cut eight 1-inch-long steam vents in the pastry round and lay it over the fruit.
-
11
Bake the tart in the center of the oven for about 55 minutes, until the pastry is golden brown and cooked through.
-
12
Let the tart stand for 15 minutes.
-
13
Cover the tart with a large plate and very carefully invert the tart onto the plate.
-
14
Cut into wedges and serve with creme fraiche.
