Method
Cut each quince quarter into 3 or 4 wedges, each about 1cm (½in) thick at the outer edge. Place a large frying pan over a medium heat. Melt the butter in the pan, then add the sugar and 1 tablespoon of water. When everything starts to bubble, add the quince pieces. Cook the quince for 15–20 minutes, turning the wedges very gently so as not to break them up, but helping to ensure they cook evenly and equally, until they’re almost tender.
Meanwhile, heat the oven to 180°C/350°F/gas mark 4. When the quince is ready, remove the pan from the heat and scoop out the cooked wedges onto a plate to cool a little, reserving the caramel in the pan. Add the star anise and thyme sprigs to the pan, keeping it off the heat. When the quince is cool enough to handle, place the cooked wedges back in the pan, arranging them carefully to make two concentric circles of quince slices, beginning in the centre of the tart. Press the wedges down lightly into the pan.
Roll out the pastry to 3mm (⅛in) thick and cut it into a circle that will fit snugly over your quince pieces. Lay it over, gently tucking in the pastry edges around the inside edge of the pan. Bake the tart in the oven for 30–35 minutes, until the pastry is well risen and golden, then remove the pan from the oven. Allow the tart to rest in the pan for 10–15 minutes, then place a plate over the pan and in one quick, flipping motion, invert the tart onto the plate. Carefully lift away the pan for your reveal! Serve the tarte Tatin immediately with double cream, vanilla ice cream, or custard on the side.
