Preheat the oven to 375 degrees F (190 degrees C).
Water (6 cups)
Honey (1 1/2 cups)
Vanilla Bean Pod (1)
to a medium stockpot set over medium heat, stir contents until honey is dissolved.
Peel, quarter and core the
slipping each prepared section into the poaching liquid as you go to keep the quince from browning.
Once all of the quince sections are in the poaching liquid and the liquid is simmering, turn the heat to medium-low, to gently simmer the quince.
Simmer the quince rotating them occasionally until they are rosy and can be easily pierced with a knife.
Remove from heat and let them cool to room temperature.
Pour 1/2 cup poaching liquid into a 10-inch pie dish or oven safe skillet.
Arrange the poached quince on top of poaching liquid, rounded side down.
On a lightly floured surface, roll out your
Puff Pastry (1 sheet)
until it is large enough to fully cover your baking dish or skillet.
Place puff pastry atop quince slices and tuck in the edges.
Bake the tart for about 35-40 minutes until the puff pastry has turned golden brown and fully cooked.
While the tart bakes, mix the
Ground Cardamom (1/4 tsp)
Crème Fraîche (1/2 cup)
until it is fully combined and add
Pistachios (2 Tbsp)
Once the tart is done baking, remove it from the oven and allow to cool on a rack for about 5 minutes.
Carefully place a rimmed serving dish on top of the tart and invert the tart onto the serving dish.
Serve the tart warm with the cardamom creme fraiche and crushed pistachios.