This dessert is similar to tarte Tatin, the classic upside-down apple tart from France. Quince works well here since its high pectin content helps the tart hold its shape when inverted and sliced. Quinces take longer to cook than apples, so the filling is simmered on the stovetop before baking.
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
How to Make It
Melt butter in a 10-inch cast-iron or large, heavy skillet over medium heat. Stir in 3 tablespoons sugar; remove from heat. Arrange quince slices spokelike on top of butter mixture, working from center of pan to edge.
Combine 1 tablespoon sugar, honey, and juice, stirring well with a whisk. Drizzle mixture evenly over quince slices. Cover pan with foil; cook over medium heat 30 minutes.
Remove pan from heat; carefully remove foil. Cool 10 minutes.
Preheat oven to 400°.
Roll dough into an 11-inch circle; place over quince mixture. Tuck edges of crust into sides of pan. Cut 2 small slits in top of dough to allow steam to escape. Bake at 400° for 20 minutes or until lightly browned. Let stand 5 minutes. Place a plate upside down on top of pan, and invert onto plate. Serve warm.