Glazed Quince Tarts with Vanilla Cream and Quince Syrup

The cuisines of the Mediterranean and Middle East use quinces in many ways but it is their cooking with sugar or honey I am most attracted by and practised at. Cooking and care turn these highly perfumed specimens into taste treats. And it is with a passionate heart and an understanding of the nature of the quince that a cook must then tackle the task of making them into a delectable dessert.