Looks beautiful, tastes better. Easy as using a couple cookie cutters, making a pie crust, and popping it in the oven. I had this on Thanksgiving in lieu of pumpkin pie! —carlito
1 1/4 cups
vanilla bean, scraped (or 1 tsp good extract)
pie pumpkin OR
In This Recipe
Preheat oven to 350 degrees.
Combine flour and salt. Crumble butter into flour mixture, resembling coarse crumbs. Add water slowly and form dough into a ball. Refrigerate for 3 hours or overnight. (Puff pastry could also be used for the tatin)
Peel pumpkin. Use cookie cutter of your choice to cut pumpkin (or apples) into shape of your choice. I like stars, you can do hearts, words, etc. I used the excess pumpkin to make pumpkin butter.
Heat cast iron skillet on stove with butter, sugar, vanilla, and salt. As soon as butter is melted, remove from heat and arrange your fruit shapes as you want to see them at the end. Remember, the tarte will be flipped at the end, so keep that in mind if you're using letters or words!
Roll crust out to 1/8 inch thickness and lay over the fruit. Seal crust against the edges of the pan, and pop into oven. Bake for 30 minutes or until crust is golden brown and caramel is bubbling up on the sides.
For serving, use knife to loosen crust from edges of pan. Put plate over the pan and flip upside down.
If your fruit pieces stick - don't fear! You can rearrange them on the crust and no one will be the wiser.