Here, fragrant quince are simmered with a bit of honey and vanilla bean, then topped with puff pastry and baked to make a quince tarte tatin (inspired by David Lebovitz's recipe), a riff on the classic French apple tart that would be the perfect end to a fall meal. <br /> I like to make my own puff pastry because its nice to have around for spontaneous baking around the holidays. If you’d prefer to buy frozen puff pastry, that works too. Just make sure to buy one that uses butter, not shortening or hydrogenated oil as the fat. Dufour brand is nice. If puff pastry isn’t your style, any single pie crust recipe will do the job just as well.

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