Pastery:
Mix flour, sugar, and salt in a large bowl.
Cut the butter into small pieces and incorporate it into the flour using a pastry blender.
Moisten with cold water and mix until a ball forms.
Form a flat round cake and wrap it in plastic wrap, letting it rest in the refrigerator for at least 30 minutes.
Roll out the pastry into a 10″ (25cm) circle on a floured surface. The pastry will be thicker than for a regular tart.

Poached quinces:
Preheat the oven to 325°F (160°C).
Wash the quinces well and set them aside.
In a saucepan, bring the water, lemon juice, and sugar to a boil, stirring to dissolve the sugar.
Let boil for one minute, then add the vanilla.
Peel the quinces, reserving the skin, and cut them in half lengthwise.
Remove the core and place the quince halves in a baking dish, rounded side down, and add the skin.

Drizzle with syrup and cover with aluminum foil.
Bake for 2 hours and 30 minutes, taking care to turn them every 30 minutes.

Tarte Tatin:
Preheat the oven to 375°F (190°C).

Use a cast-iron skillet or any other heavy skillet that can go in the oven, measuring 9″ (23cm) in diameter.
Heat the skillet over medium heat and add the sugar and water.