Method

• Roll out the chilled dough on a lightly dusted surface big enough to fit a 9-10 inch loose bottom tart tin
• Gently roll the pastry onto your rolling pin and drape it over the tart tin
• Carefully ease the pastry into the tin, trimming the top of the crust flush with the pan
• Place the pastry shell in the fridge to rest while you prepare the apples
• Peel the apples, cut them off the core and slice them about 5-6mm thick, keeping the slices together for easy fanning
• Drop them in a bowl of water with the lemon juice to stop them from browning
• Take the pastry case from the fridge and spread the quince evenly in the bottom
• Fan the apple slices out the long way and place in concentric circles in the tart with the round edges facing out
• Brush the apples with the melted butter and sprinkle with 1-2 tablespoons of sugar
• Bake the tart for 20 minutes at 200c
• Remove, brush with a layer of quince syrup
• Reduce the heat to 180c and continue to bake until the apples are tender when pierced with a knife and golden around the edges, about another 40 minutes
• Let the tart cool slightly then brush the apples and pastry with the remaining glaze
• Remove from the tin, cut into healthy sized wedges and serve either warm or at room temperature with lightly sweetened whipped cream or yoghurt