In a food processor or in a bowl with a pastry blender pulse or blend together flour, confectioners' sugar, butter, and salt until mixture resembles coarse meal. In a small bowl stir together sour cream, yolk, and vanilla until combined well and add to flour mixture. Pulse or blend mixture just until dough forms a ball. Form three fourths dough into a large, thick disk and form remaining one fourth dough into a small, thick disk. Chill disks, wrapped in plastic wrap, at least 30 minutes and up to 2 days.
Adjust oven racks. Place one in the center and one rack above. Preheat oven to 375F. Using a 9" tart or pie pan, lightly dust and place on a sheet pan. Put large dough disk in middle of a sheet of parchment paper and cover with plastic wrap. Roll out dough into a 11-inch round (about 3/8 inch thick) and cut out a 10-inch circle. If using a tart pan, carefully transfer dough to pan without cutting dough on rim. Gently ease dough into bottom and sides. Press dough against sides, then trim off edges by running rolling pin over edge to cut off dough.
If using pie pan, carefully transfer to pan, gently ease into bottom and sides. Fold dough edge upon itself then crimp or pinch as desired to form a decorative edge. Using tines of fork, prick bottom and sides of dough. In a small bowl, pour milk or cream. Using a pastry brush or tips of your fingers, lightly brush edges of unbaked crust with cream.
Roll remaining disk to 3/8" thickness. Cut out free form shapes or use cookie cutters to make leaves or fruit shapes as garnish for finished tart. Transfer to parchment lined baking sheet. Lightly 'wash' with milk mixture.
Place prepared pie dough on cookie sheet in middle of oven and trim pieces on upper rack. Bake shell in middle of oven, checking after 10 minutes and lightly pricking again if center rises, until pale golden, 15 to 17 minutes. Cool shell and trim pieces completely on baking sheet on a rack. Shell and trim pieces may be made 1 day ahead and kept in an airtight container at room temperature.
Filling
Peel quince and cut lengthwise into 8 wedges, coring it. Cut each wedge cross-wise into thin slices and in a 1 1/2-quart heavy saucepan combine with water, sugar, cinnamon stick and cloves. Bring mixture to a boil, stirring until sugar is dissolved, and simmer 1 1/2 to 2 hours, or until quince is tender and has turned a deep pink (near end of cooking), and syrup is reduced and thickened. Discard cinnamon stick and cloves and stir in lemon juice.
Cool filling 5 minutes and spread evenly in shell. Tart may be made 1 day ahead and kept in an airtight container at room temperature." Serve with a dollop of freshly sweetened and whipped cream.
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