FRUIT TARTE TARTIN IN CAST IRON
Any fruit seems to work in this tarte tatin. And it becomes savory when using onions or ratatouille vegetables!
Gather 2 or 3 Spanish onions and peel and slice each crosswise into 3 pieces. Place 2-3 tablespoons butter in the bottom of a cast iron skillet (12 inch). Layer in the onions and start on medium heat to caramelize the bottoms of the onions. When brown on the bottom, about 10 minutes on top of the stove, season with salt, coriander and fresh thyme. Transfer pan to the 400ºF oven for another 10 minutes. That will finish cooking without making them too brown. Remove the pan. Close the spaces between the onions and from around the edge by moving the onion slices closer together, and leaving about an inch bare at the edge of the pan. Place your rolled pie crust over the onions and roll the edge of the dough under about an inch. Bake for another 15-20 minutes or until dough is brown. Remove pan. Dump out onto cutting board. Do not let it cool in the pan as the caramel will harden and onions will stick to the bottom.
- whole pears, apples, peaches, or plums washed, peeled, cored, cut into halves or quarters
- 3 tablespoons butter
- 3 tablespoons sugar
- 1 teaspoon frambroise or other fruit liquor or vanilla, optional
- Add a pinch of salt to fruit before topping with crust
- 1 pie crust (see recipe)
Prepare pie crust dough. Let rest while preparing the fruit.
Place the butter and sugar into cast iron pan. Add flavoring of choice if using. On medium heat melt and slightly brown butter with sugar. Place prepared fruit on top and cook for 3-5 minutes. Remove from heat and place rolled crust on top, tucking in the over flow closely to edge of fruit inside pan. Bake in preheated oven (450F) until pie crust is golden and fruit is bubbling. Cool 10 minutes before turning out onto platter or cutting board. Cut into pie wedges and serve while warm with ice cream or whipped crème fraiche.
- 2-3 red Spanish onions, peeled and slice 1/2 inch slices
- 2-3 tablespoons butter
- Salt, Coriander, to taste
- 1 teaspoon fresh picked thyme leaves
- 5-6 ounce single pie crust, rolled the size of the pan
Spanish Onion Tart Method:
Gather 2 or 3 Spanish onion and peel and slice each crosswise into 3 pieces. Place 2-3 tablespoons butter in the bottom of a cast iron skillet (12 inch). Layer in the onions and start on medium heat to caramelize the bottoms of the onions. Leave them for about 10 minutes before moving them. When brown but not cooked, season with salt, coriander and transfer pan to the 400ºF oven for another 10 minutes. That will finish cooking without making them too brown. Remove the pan. Spritz with red wine vinegar lightly while onions are hot so that some of the vinegar evaporates. Add the fresh time leaves. Close the spaces between the onions by pushing them together forming about a 1 inch vacant edge on the pan around the onions. Place your rolled pie dough over the onions and roll the dough edge under to fit over the onions. Gently press the dough against the onions. Put it back into the oven for another 15-20 minutes or until dough is brown. Remove from the oven. Do not wait till it cools. Immediately dump out onto large cutting board. Cut into serving pieces and place onto service plate. Decorate with crumbled cotija cheese or feta or both. Serve while warm.