The recipe for this tarte makes 6 servings. For 12 servings, double the recipe and use two skillets. Serve at room temperature.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2005
- 1 Empire apple
- 2 Bosc pears
- 2 tablespoons lemon juice
- 8 oz pumpkin
- 8 oz acorn squashes
- 1/4 cup butter
- 3/4 cups granulated sugar
- 1/2 pkg (450 g) all-butter puff pastry thawed
Peel, quarter and core apple and pears; cut each apple quarter in half. Place fruit in bowl; toss with lemon juice. Set aside.
Peel and seed pumpkin; cut into 1/4-inch (5 mm) thick wedges.
In 8-inch (20 cm) cast-iron skillet, melt butter over medium-high heat. Add sugar; cook, tilting and swirling pan but without stirring, until starting to bubble and turn golden, about 5 minutes. Remove from heat.
Drain apple and pears; arrange alternately in concentric circles in pan. Lay pumpkin over top. Cook over medium-low heat until bubbly and thickened and fruit begins to soften, about 15 minutes. Let cool for 5 minutes.
Cover with pastry, tucking edge of pastry between fruit and side of pan. (Make-ahead: Let cool to room temperature; cover and refrigerate for up to 24 hours.)
Cook over high heat until bubbly. Bake in bottom third of 425°F (220°C) oven until deep golden, about 25 minutes. Let stand for 5 minutes.
Invert heatproof serving plate over skillet. Wearing oven mitts, grasp plate and pan; turn over to unmould tart onto plate. With tongs, quickly arrange fruit stuck in pan in any spaces on tarte. (Make-ahead: Store at room temperature for up to 6 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 198 mg
- Protein 3 g
- Calories 354.0
- Total fat 17 g
- Cholesterol 39 mg
- Saturated fat 9 g
- Total carbohydrate 50 g
- Iron 11.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 15.0
- Vitamin C 7.0