Pumpkin, Apple and Pear Tarte Tatin
The recipe for this tarte makes 6 servings. For 12 servings, double the recipe and use two skillets. Serve at room temperature.
Servings: 6
Ingredients:
Photo: Pumpkin, Apple and Pear Tarte Tatin
Photography by Kevin Hewitt
| 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% |
-
1 Northern Spy or Empire apple
2 Bosc pears
2 tbsp (25 mL) lemon juice
8 oz (250 g) pumpkin or acorn squash
1/4 cup (50 mL) butter
3/4 cup (175 mL) granulated sugar
Half 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.)
Additional Information
Source
Canadian Living Magazine: October 2005
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