Pulse the flour, salt, sugar, and butter in a food processor until evenly crumbly, about 30 seconds. Slowly pour in the ice-cold water through the feed tube and pulse for another 10 seconds or just until the dough becomes a cohesive ball. Remove the dough from the food processor, wrap in plastic wrap, and chill the dough for at least 30 minutes.

Fill a large saucepan with water. Add the 1 cup of sugar and juice from the lemon, as well as the quince slices. Bring the mixture to a boil and then simmer gently for 10 minutes. Drain the quince and set aside.

In a 9- or 10-ince cast iron pan, heat the 3/4 cup sugar and salt over medium heat, stirring frequently, so the sugar melts into syrup. Remove it from the heat (being careful not to let it burn) and then stir in the butter.

Carefully arrange the quince slices in a spiral fashion around the pan, filling the bottom.

Remove the dough from the refrigerator and roll it out on a floured board until about 1/4 inch thick. Gently lay the dough on top of the fruit spiral and use a knife to trim it all around the edge of the pan. Tuck in the edges of the dough.

Bake at 375 degrees for 40 minutes or until the dough is golden brown and the fruit is bubbling. Allow the tart to cool for 15 minutes, then place a large plate on top of the pan and invert the pan so that the tart is on the plate with the fruit on top. Serve warm.