This ultimate fall and winter tart showcases the best fruits of the season: pears, apples, and cranberries. Unlike other tarts, the pan tart 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.
Total Time: 1 hr 45 min
Prep Time: 1 hr
Cook Time: 45 min
Oven Temp: 375
- 1 cup(s) white whole-wheat flour
- 1/2 cup(s) old-fashioned rolled oats
- 1 tablespoon(s) granulated sugar
- 1/2 teaspoon(s) salt
- 4 tablespoon(s) cold unsalted butter, cut into small pieces
- 2 tablespoon(s) canola oil
- 3 tablespoon(s) ice water
- 2 ripe but firm pears, peeled and thinly sliced
- 1 tablespoon(s) lemon juice
- 1/2 cup(s) light brown sugar
- 2 tablespoon(s) unsalted butter
- 1 teaspoon(s) ground cinnamon
- 1 large apple, peeled and thinly sliced
- 1/2 teaspoon(s) ground ginger
- 1 cup(s) fresh cranberries
- 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.
- Preheat oven to 375 degrees.
- 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.