Prepare the Pastry:

• Make the dough: In a mixing bowl, combine the flour, butter, and icing sugar. Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
• Add the egg yolk: Mix in the egg yolk and cold water, bringing the dough together. Wrap in cling film and refrigerate for 30 minutes.
• Roll and fit the pastry: Roll out the chilled dough on a floured surface. Fit it into the tart tin, trimming the edges. Chill in the fridge for 15 minutes.

Poach the Quince:

• Prepare the syrup: In a saucepan, combine water, caster sugar, and the vanilla pod. Bring to a simmer.
• Cook the quince: Add the sliced quince to the syrup and simmer gently for 20-25 minutes until tender. Remove from heat and let cool in the syrup.

Assemble the Tart:

• Preheat the oven: Heat the oven to 180°C (350°F).
• Fill the tart shell: Drain the quince slices and arrange them attractively in the tart shell.
• Bake the tart: Bake for 25-30 minutes, or until the pastry is golden and crisp.

Make the Glaze:

• Prepare the caramel: In a small pan, melt the butter and add a few spoonfuls of the poaching syrup. Cook until it thickens into a glaze.
• Glaze the tart: Brush the caramel glaze over the quince slices for a glossy finish.