Upside-down quince pie
Description
The recipe won't take much time. In a large pot, mix 10 cups of water and 1 cup of sugar. Remove the zest from half a lemon and add it to the pot. Cut the lemons in half and add the juice of 1 1/2 lemons to the pot. Set aside the juice from the remaining half lemon. Cut the quince in half and add it to the pot. Bring to a boil. Cover with a lid, reduce heat, and cook until tender, for 8 to 10 minutes. Drain the liquid and set the quince aside. Preheat the oven to 190 degrees Celsius. In a saucepan, combine the remaining 3/4 cup of sugar and salt. Cook over medium heat until the mixture begins to thicken and turns golden brown. Remove from heat and stir in the butter. Arrange the quince in a baking dish. Pour the reserved half lemon juice over the top. On a lightly floured surface, roll the dough into a 30 cm circle about 3 mm thick. Place the dough over the quince, smoothing the edges. Bake until the quince releases its juices and the dough turns golden brown, about 45 minutes. Remove from the oven and let stand for 10 minutes. Invert the tart onto a serving plate and serve warm. The pastry is ready. Serve at the table.