|175 g||sugar (divided)|
|1½ tsp||vanilla sugar|
|270 g||puff pastry|
|whipped cream for serving|
Preheat oven to 210°C/410°F. Cut off quince stems, peel, quarter, and core. Peel ginger and chop. Add quince, ginger, some of the sugar, and vanilla sugar to a saucepan and cover with water. Bring to a boil, reduce heat, cover with lid, and let simmer for approx. 10 min.
Transfer quince to a plate and let cool for approx. 2 min. Then, cut into thin wedges. Add remaining sugar to a frying pan, and let caramelize over medium heat. Stir in butter, add some of the quince water, and let simmer for approx. 3 min. Add quince to pan, stir to coat, and leave to simmer for approx. 5 more min.
In the meantime, roll out puff pastry and cut to fit baking dish, or into desired shape. Remove frying pan from stove and fan quince slices over baking dish, pour caramel on top, and cover with puff pastry. Bake for approx. 25 - 30 min. at 210°C/410°F, or until golden brown. Remove from oven and let cool for approx. 5 min. Flip and unmold tarte from pan and enjoy with a dollop of whipped cream if desired!