Pumpkin, Apple and Pear Tarte Tatin

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.)

Source : Canadian Living Magazine: October 2005