This easy-to-make upside down tart, or tarte tatin, is the essence of fall with apples, pears and cranberries in a deliciously different pastry crust.
The tart is prepared in an oven-proof skillet with a layer of caramelized brown sugar, butter and spices at the bottom and a delicious oat and butter crust on the top. After baking, it is flipped upside down onto a plate so the caramel layer coats the filling mixture for a delicious and not too heavy dessert. Vanilla ice cream would be a great addition!
The recipe says to serve warm but it was just as good after a night in the refrigerator. We loved it! The crust was a delightful surprise and I could have eaten the whole thing if my husband hadn’t beat me to it.
We had our first freeze this past weekend. With the temperatures reaching the 70s today through Wednesday we are officially having Indian Summer.
Speaking of Indian Summers is anyone else watching the PBS series? I’m enjoying it very much. The cast is wonderful!
Apple, Pear and Cranberry Tart
This easy to make upside-down tart or tarte tatin in French, uses the best that autumn has to offer and the crust is delicious! See My Notes below.
1 cup white whole-wheat flour
1/2 cup old-fashioned rolled oats
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons cold butter, cut into small pieces
2 tablespoons canola oil
3 tablespoons ice water
2 ripe but firm pears, peeled and thinly sliced
1 large apple, peeled and thinly sliced
1 tablespoon lemon juice
1/2 cup light brown sugar
2 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup fresh cranberries
To make the crust:
Put the flour, oats, granulated sugar and salt in a food processor and process until the oats are finely ground. Add the butter, a piece at a time, and pulse two to three times after each addition, until blended. Add the oil and water and pulse only until the dough starts to come together. Put the dough on a lightly floured surface and knead it a few times until it holds together. Pat the dough into a 5-inch disk and wrap in plastic or wax paper. Refrigerate while the filling is prepared.
Preheat oven to 375°F.
To make the filling:
Toss the pear and apple slices with lemon juice in a large bowl.
Put the brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet and cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from heat. Arrange the pear and apple slices in concentric circles, starting at the center and work outward, overlapping the slices and adding another layer until all the slices are in the pan. Scatter the cranberries over the top.
Return the pan to medium-low heat and bring the liquid to a simmer. Peek under the fruit or listen for the bubbling if you cannot see it. Cover and cook for 5 minutes. Uncover and cook, gently tilting the pan occasionally, until the sauce becomes a thicken and caramelly, 7 to 10 minutes. Remove from the heat.
Roll the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.
Bake in the preheated oven until the crust just begins to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust then place a serving plate larger than the pan on top and invert the tart onto the plate. Serve warm.
My notes: I used King Arthur White Whole Wheat Flour for the crust and used a seasoned 8″ cast iron skillet for the tart. While there was a little too much dough, the filling ingredients were just about right. I did need to add another half apple. Perhaps mine were a little smaller.