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.
Pear, Apple & Cranberry Tarte Tatin
From EatingWell: 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.
5 Reviews for Pear, Apple & Cranberry Tarte Tatin
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.
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.