To poach the quince, combine all the ingredients for the syrup in a large pot and allow to come to a simmer.
When the sugar has dissolved, drop in the quince and cover with a piece of baking paper before placing the lid on the pot.
Allow to the quince to poach for 45 minutes - 1 hour until tender.
Allow to cool in the syrup and keep in the fridge for up to 1 week.
To make the tarte tatin, pre-heat the oven to 180°c.
In a large, oven-proof pan, heat the poaching liquid and allow to reduce slightly.
Place the quince into the pan and top with the puff pastry, tucking the pastry in to encase the fruit.
Place the tarte tatin in the oven and allow to bake for 25-30 minutes or until the pastry is golden brown and puffed and the poaching liquid has turned into a deep amber-coloured caramel.
Remove from the oven and allow to stand for a minute before turning out onto a serving plate.
To make the Chantilly cream, whip the cream with the sugar and vanilla until soft peaks form.
Serve the tarte tatin warm with the Chantilly cream.