One pate brisee recipe, pre-baked in a tart pan
2 large Quince (mele di cotogne) peeled, cored and quartered
2 Star anise
1 stick cinnamon
1 vanilla bean, split with seeds removed
1 cup sugar
3 cups water
2 tbsp apricot jam
Place the quince in a large saucepan with the star anise, cinnamon, vanilla bean and seeds, sugar and water. Bring to a simmer and cook until the quince soften enough for a fork to pierce easily but not enough that they fall apart. Remove quince from the poaching liquid. When cool, slice into 1/2 slices
Reduce the poaching liquid over medium heat until about 1 cup remains. It should be a deep ruby red. Remove the spices and set aside to cool slightly.
Meanwhile, spread the apricot jam on the tart shell in a very thin layer, just enough to seal the crust. Arrange the pear and quince in a pleasing alternating pattern in the center of the tart. Brush the fruit lightly with the reduced poaching liquid. Serve with remaining poaching liquid.