This version of Tarte Tatin uses apples and pears in a cast iron skillet with refrigerated pie crusts so it’s super easy!
Author: Lucy Brewer
6(if medium) or 8 (if small) tart apples, such as Granny Smith, cored and peeled. Cut 4 - 5 in half and the rest in quarters. You can use other apples but if they are sweet apples then you may want to leave out the brown sugar.
3-4pears, peeled and cored, then cut into large pieces (don't peel these until the apples are almost done)
freshly grated nutmeg, about ½ teaspoon
1box Pillsbury Refrigerated Pie Crusts (you can, of course, make your own pastry for this dessert but in a pinch these pie crusts are delicious)
Place the peeled and cut apples in a large bowl and add the brown sugar, cinnamon and nutmeg. Stir gently to coat all the apple pieces.
Melt the butter in the skillet, then remove from the heat and sprinkle ¾ cup sugar evenly over the butter. Place the apple halves, cut side down, on top of the sugar and then place the quartered pieces around and in all the spaces. Cook for about an hour.
When the apples are done, remove the pan from the oven and place the pear pieces right on top of the apples. Pears are so much softer than apples, so it doesn’t take them as long to cook.
Take both pie crusts out of the box and lay right on top of the pears. Tuck in all around the edges and bake for about 45-50 minutes more, then take out of the oven and leave it in the skillet. The crust will be a nice golden brown.
When ready to serve, place a plate over the top and flip the tarte onto the plate. Don’t worry about the filling running off the plate, it’s all nicely contained in the crust. Serve with good vanilla ice cream.
You will need a dish that’s about 8 inches across and 2 inches deep. I use my cast iron skillet, which is perfect because it works from start to finish without messing up more dishes.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.