Pear, Apple and Cranberry Tarte Tatin (be creative, use your favorite fruits instead!)
Servings: 8 portions
- 1 cup whole-wheat flour
- 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
- 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
Preheat oven to 375°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.
Per serving: 274 calories; 12 g fat (6 g sat, 2 g mono); 23 mg cholesterol; 41 g carbohydrates; 3 g protein; 5 g fiber; 146 mg sodium; 135 mg potassium.
Source: Eating Well