Quince Tart

Quinces are in season at the moment here and I was surprised to find that she had never tried them, so I decided to make a tart.
I used spice very lightly as my sister doesn't have a taste for it, and omitted bone marrow (for the same reason). I also cooked the quinces into a puree rather than in slices or hollowed out because they are hard to cut and it was easier on my hands.
It was delicious!

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Quynces or Wardones in paast. Take and make rounde coffyns of paast; and take rawe quynces, and pare hem wit a knyfe, and take oute clene the core; And take Sugur ynog, and a litull pouder ginger and stoppe the hole full. And then couche ij. or iij. quynces or wardons in a Coffyn, and keuer hem, And lete hem bake; or elles take clarefied hony in-stede of sugur, if thou maist none sugur; And if thou takest hony put thereto a litull pouder peper, and ginger, and put hit in the same maner in the quynces or wardons, and late hem bake ynog.

Source [The Neapolitan Recipe Collection, Terence Scully (trans.)]: Pastizi de Pome Codogne. Aparaghia la pasta como he dito de li altri pastelli; poi habi pome codogne bene mondate he nette he cacia fora quello duro de mezo, he che lo buso dove haverai cazato fora el duro non passi da banda in banda; et in quello busso ponerai de bona medula de bove cum zucaro he canella assai; et li diti pomi aconzaralli in li ditti pastizi sopragiongendoli de la ditta medula dentro he de fora; he fa ch'el non sia tropo salato; poi mettili de sopra una pasta, facendolo cocere secondo l'ordine de li altri pastelli.

Quince Pie. Prepare the dough as I have said for the other tarts; then get peeled quince and remove the hard part in their centre, and do not let the hole you make to remove it go all the way through; into this hole put good beef marrow with plenty of sugar and cinnamon; and lay the quince in the pies, adding the marrow to them inside and out; mind that it is not too salty; put another crust on top, cooking it as with the other tarts.

Recipes reproduced from http://medievalcookery.com/recipes/quinces.html with thanks.