Ingredients: 2 big quince, preferably well ripen. Flour (feel free to use oat or barley flour if you wish instead of wheat), butter, cinnamon, vanilla extract optional.
For the caramel sauce: one tablespoon butter, half cup brown sugar, half cup cream.
Peel the quince and slice it. If the quince is well ripen you don’t need to do anything else with it, just place it in a bowl with water to completely cover it, so it doesn’t become darker.
If the quince is not fully ripen, place the quince in a pot with water and bring them to boil. Boil for only 5 min till a bit soft but not too soft.
In a bowl, place flour (about 2 cups) and butter and a pinch of salt. With clean hands mix the butter with the flower till it becomes a thick soft dough. Add a bit of water or milk. you might need more butter or more flour. Make a ball out of it and place it into the fridge while you prepare the caramel sauce.
Make the caramel sauce. In a pan, melt butter, add brown sugar, cream and a dash of salt to it, keep mixing wile on low heat and see it thicken. Add vanilla extract – optional. Set aside.
Take the dough out of the fridge. On a floured surface press the dough with a rolling pin and make a 1 cm more or less thick circle.
In a butter greased pan, place on the bottom the caramel sauce, then the quince slices. Place the 1 cm thick dough on top. Bake for about half hour in the pre-heated oven, medium heat. Check from time to time and take it out when the dough is done.
In order to serve it, turn it upside down. Let it cool a bit, slice. Can be served with whipped cream on top or just like that.