Quince, Apples-Rustic Tart

I especially like this tart when made with puff pastry, which our local bakery makes far better than I do. If you can arrange to buy a 16 ounce piece of fine puff pastry from a bakery, obtain frozen make by Dufour, or are willing to make your own, then use puff pastry. Otherwise use a Galette Pastry. 1 pound puff pastry 2 apples such as Golden Delicious or McIntosh 2 ripe but firm Bartlett pears 2 quinces about 16 slices poached in syrup ½ teaspoons ground cinnamon 2 teaspoons sugar 2 tablespoons unsalted butter melted Whipped cream or crème fraiche Roll chilled puff pastry into a square ¼ inch thick. Place it on a sheet pan and refrigerate until ready to bake. Peel and core the apples and slice them into wedges ¼ inch thick. Peel and core the pears and slice them a bit thicker. Toss the fruits with the cinnamon and the sugar. Preheat the oven to 400 degrees. Remove the pastry from the refrigerator, loosely arrange the fruit in the middle, drizzle the butter over it, then pull the opposite corners toward each other, they won’t meet. Bake for 15 minutes, then reduce the heat to 375 and continue baking unit the pastry is puffed and golden and the fruit is tender. 40-50 minutes. Serve with softly whipped cream or crème fraiche.