We use frozen puff pastry in this recipe, but feel free to substitute your favorite pie or tart crust recipe.
Serves 6 to 8
1 (14-ounce) package frozen puff pastry (we prefer the all-butter version from Dufour), thawed
3 cups poached quince slices
Flour, for dusting
Coarse sugar, for dusting
On a lightly floured surface, roll the pastry out into a 12- by 15-inch rectangle. Transfer to a parchment-lined baking sheet and chill for 30 minutes.
Spoon the quince down ½ of the 15-inch length of pastry. Spread it evenly across the half, leaving a half-inch margin along the edges.
Make an egg wash by beating the egg together with a tablespoon of water.
Brush the edge of the pastry with egg wash and fold the pastry over the quince, making a 6- by 15-inch rectangle. Use a fork to crimp the edges of the pastry. Brush the pastry with the egg wash and then sprinkle with sugar. Slash stem vents into the top.
Heat the oven to 400℉.
Chill for 30 to 45 minutes.
Bake for 30 minutes or until the filling is bubbling and the crust is deep golden brown.