Pumpkin, Apple and Pear Tarte Tatin

By The Canadian Living Test Kitchen

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Pumpkin, Apple and Pear Tarte TatinThe recipe for this tarte makes 6 servings. For 12 servings, double the recipe and use two skillets. Serve at room temperature.3 out of5based on2 ratings.

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Pumpkin, Apple and Pear Tarte Tatin
Photography by Matthew Kimura

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	354354 cal
pro	3 g3g pro
total fat	17 g17g total fat
sat. fat	9 g9g sat. fat
carb	50 g50g carb
fibre	3 g3g fibre
chol	39 mg39mg chol
sodium	198 mg198mg sodium
% RDI:	-
calcium	11 calcium
iron	1111 iron
vit A	1515 vit A
vit C	77 vit C
folate	22 folate

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The recipe for this tarte makes 6 servings. For 12 servings, double the recipe and use two skillets. Serve at room temperature.

Ingredients

1 Nothern Spy or Empire apple 1 1Nothern Spy or Empire appleEmpire apples
2 Bosc pears 2 2Bosc pearBosc pears
2 tbsp lemon juice 2 2tbsp tbsplemon juice
8 oz pumpkin 8 8oz ozpumpkin or acorn squash
1/4 cup butter 1/4 1/4cup cupbutter
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1/2 pkg (450 g) frozen all-butter puff pastry , thawed1/2 1/2pkg (450 g) pkg (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