Pear, Apple & Cranberry Tarte Tatin

5 Reviews
From: EatingWell Magazine November/December 2008

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.

Ingredients 8 servings

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  • Crust
  • 1 cup white whole-wheat flour, (see Ingredient Note)
  • 1/2 cup old-fashioned rolled oats
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons canola oil
  • 3 tablespoons ice water
  • Filling
  • 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 unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup fresh cranberries

Preparation

  • Active

  • Ready In

  1. 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.
  2. Preheat oven to 375 °F.
  3. To prepare filling: Toss pears and apple with lemon juice in a large bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • 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 information

  • Serving size: 1 slice
  • Per serving: 264 calories; 13 g fat(6 g sat); 5 g fiber; 37 g carbohydrates; 3 g protein; 7 mcg folate; 23 mg cholesterol; 18 g sugars; 11 g added sugars; 296 IU vitamin A; 6 mg vitamin C; 21 mg calcium; 2 mg iron; 150 mg sodium; 148 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1 fruit, 1 other carbohydrate, 2 fat

Reviews 5

December 04, 2015
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By: EatingWell User
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
January 23, 2012
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By: EatingWell User
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.
November 26, 2010
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By: cooking with gas
very easy and delicious.
October 13, 2010
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By: mollakate
Delicious, beautiful, and easy!
October 07, 2010
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By: EatingWell User
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.