Quince Tarte Tatin

Ingredients

Butter, flour, powdered sugar and egg are mixed together into a dough, it should be a rather firm dough. Insert dough into the fridge to get it completely cold. Approximately 1 hour.
Roll out the dough on the table with some extra flour underneath. Roll to a circle between 2-3 mm thick.
Wash and take out the stones from the quince. Leave the skin on. Chop into halves and put in a pot with the sugar and pour water just covering the quinces. Take out of the pot when the quinces are tender. (Maybe you will have to use a bit more water whilst cooking them).
Leave the sugar water in the pot and let it become caramelized.
Butter the inside of a baking form.
Put quinces in the bottom of the form. Put a bit more butter in between the quinces and the caramel. Cover it all with the dough. Tuck the sides so it covers the fruit.
Bake at 175 degrees in the oven. (keep an eye, and it is done when the dough is cooked).
Now it is ready to cool off and turn around so the fruit is at the top. If it wont let go of the form, put it in the oven again for 5 more min, but only at 125 degrees.