Pumpkin, Apple and Pear Tarte Tatin Pumpkin, Apple and Pear Tarte Tatin

Pumpkin, Apple and Pear Tarte Tatin Image by: Pumpkin, Apple and Pear Tarte Tatin Author: Canadian Living

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



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
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Baking & Desserts

Pumpkin, Apple and Pear Tarte Tatin