Pumpkin, Apple and Pear Tarte Tatin


  • ½ pkg (450 g) frozen all-butter puff pastry , thawed
  • ¾ cup granulated sugar
  • ¼ cup butter
  • 8 oz pumpkin
  • 2 tbsp lemon juice
  • 2 Bosc pears
  • 1 Nothern Spy or Empire apple

Peel, quarter and core apple and pears; cut each apple quarter in half. Place fruit in bowl; toss with lemon juice. Set aside. Peel and seed pumpkin; cut into 1/4-inch (5 mm) thick wedges. In 8-inch (20 cm) cast-iron skillet, melt butter over medium-high heat. Add sugar; cook, tilting and swirlin...

View full recipe at SpringPad


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