Quince Tarte Tatin

From The Serendipitious Chef (serendipitouschef.blogspot.com). Mine did not turn out as beautifully red as theirs, but tasted good to C and me. Not as much to the rest of the family, as it was pretty tart and not very sweet, and even to me the crust was a bit...wholesome. As in, not much flavor. Also mine was too thick, so that was part of the problem. But also not enough flavor. I'd do it again if I found quinces for a low enough price. Or had a better pan for the job.

2 c whole wheat flour (or half whole wheat, half allpurpose unbleached)
1/4 t salt (could've used more)
3/4 c cold butter, tiny cubes (I used less - 1 stick plus a little)
1/3 c very cold water
4 whole quince, peeled, cored, sliced
1/4 c butter
1/2 c sugar

combine salt and sugar, massage in butter until resembles very coarse meal with pea-sized lumps of butter. Add cold water, quickly mix and form into a ball. Form into a disk on counter (with flour), and cover with plastic wrap, chill 30 mins.

combine butter and sugar in heavy-bottomed pan with short sides. Heat until sugar turns golden amber color (5-7 min). Swirl pan to combine butter. Add quince slices, toss to cover completely, sautee over medium heat until the slices start to soften, stirring frequently.

Turn off heat. Remove slices to a plate, arrange into pan, starting at outer edge, circular pattern, packing slices close together and interlocking. Cover bottom of pan entirely and evenly. Return pan to medium high heat, and without stirring, cook quince slices a few more minutes, until caramel is fully bubbling and boiling and deep brown. Remove from heat.

Roll out crust while quinces are cooking, to 1/4" thick and about 1" larger than the pan with the quince. Place dough over surface of quince, tuck edges underneath to cover. Bake 20-40 minutes or until crust is golden (or like forever, b/c the crust takes really long time to brown). Remove and let stand 15 minutes, then flip onto serving plate or wooden board.