Normally quinces are harvested in October, however, for some strange reason all the local stores here in Germany offer them in abundance in January and February. I did ask last October whether any were available, but I was informed that I would have to wait a little. For that reason I decided to publish one more winter recipe before we finally jump to fresh and vibrant spring recipes. If anyone knows why stores offer this fruit just now, please let me know. Regardless, I decided to make a traditional tarte tatin. This means that a) this is an upside down cake, so the dough is on the top when it is baked. And it also means that b) the fruit gets to soak up all of that lovely caramel. I hope you understand now why I wanted to make a quince tarte this way.
