Pumpkin, Apple and Pear Tarte Tatin
Pumpkin, Apple and Pear Tarte Tatin
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 354 |
| pro | 3 g |
| total fat | 17 g |
| sat. fat | 9 g |
| carb | 50 g |
| fibre | 3 g |
| chol | 39 mg |
| sodium | 198 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 11 |
| vit A | 15 |
| vit C | 7 |
| folate | 2 |
- Portion size: 6
The recipe for this tarte makes 6 servings. For 12 servings, double the recipe and use two skillets. Serve at room temperature.
Ingredients
- 1 1Nothern Spy or Empire appleEmpire apples
- 2 2Bosc pearBosc pears
- 2 tbsp 2tbsplemon juice
- 8 oz 8ozpumpkin or acorn squash
- 1/4 cup 1/4cupbutter
- 3/4 cup 3/4cupgranulated sugar
- 1/2 pkg (450 g) 1/2pkg (450 g)frozen all-butter puff pastry, thawed
Preparation
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
