This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.

Ellen Ecker Ogden
Source: EatingWell Magazine, November/December 2008
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

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  • Preheat oven to 375 degrees F.

  • To prepare filling: Toss pears and apple with lemon juice in a large bowl.

  • Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

  • Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering--take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

  • Roll the dough out 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.

  • Transfer the pan to the oven. Bake until the crust is just beginning 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. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.

Tips

Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.

Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Nutrition Facts

263.8 calories; protein 3g 6% DV; carbohydrates 37.5g 12% DV; exchange other carbs 2.5; dietary fiber 4.7g 19% DV; sugars 18.3g; fat 12.6g 19% DV; saturated fat 5.8g 29% DV; cholesterol 22.9mg 8% DV; vitamin a iu 295.7IU 6% DV; vitamin c 5.5mg 9% DV; folate 7.1mcg 2% DV; calcium 20.6mg 2% DV; iron 2.5mg 14% DV; magnesium 20.4mg 7% DV; potassium 147.6mg 4% DV; sodium 150.1mg 6% DV; thiaminmg 4% DV; added sugar 11g.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/14/2020
The recipe is DELICIOUS and HEALTHY. The ginger gives it a wonderful flavor. My husband who does not like tarts, ginger or pears, just loves this dessert, and is what he want to have for Valentine's Day. it. Guests always compliment it and I just love it. I make it with at least 4 apples and three pears. The more fruit, the more delicious it is. To reduce the sugar, most of the time, I mix sugar and Truvia, or the Truvia baking blend. I have never made the dough. I buy the crust and roll it thin before cooking. Since I will be making the tart in the afternoon, will place in the freezer for a short time to make sure it will be cold this evening. However, the tart is delicious warm. I cooked the tart in a non-stick shallow braiser. I now cook it in a Le Creuset shallow braiser (https://www.lecreuset.com/braiser), which is my "to go" pan for everything-- so, although expensive, was a great buy. BTW, I'm surprised that this recipe has only 5 reviews. I have been making this recipe for many years and when I first found it had a lot of positive reviews, which in part was the reason I decided to try it. I'm glad I did. It is a lifetime keeper. Read More
Rating: 2 stars
12/04/2015
The pan matters! Don't know what I did wrong either the pan was slightly to large or I just didn't think the sauce looked caramelized enough to put in the oven yet but mine didn't work. I let it cook longer on the stove so the sauce got stickier but then it was just over caramelized after it was done. Overall I had great crust with very little fruit that was too sticky to eat. Pros: good fruit combo and easy overall to make Cons: need the correct pan size not to many cranberries sauce didn't solidify for me Read More
Rating: 4 stars
01/23/2012
This was a hit with my family. I liked it so much that I had it for breakfast! I've never made a tart before so I didn't know what to expect but this was easy to follow and it came out perfect. Read More
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Rating: 5 stars
10/29/2011
Absolutely delicious! In addition it looks beautiful and it's very easy to do. I have done tartt only with apples and a few cranberries. And a frozen pie crust works just fine. Read More
Rating: 5 stars
10/29/2011
Delicious beautiful and easy! Read More
Rating: 4 stars
10/29/2011
very easy and delicious. Read More
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