Pear, Apple & Cranberry Tarte Tartin

Name: Pear, Apple & Cranberry Tarte Tartin
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 serving(s)
Ingredients: 236.59 ml white whole wheat flour (see Ingredient Note); 118.29 ml old-fashioned rolled oatmeal; 14.79 ml granulated sugar; 2.46 ml salt; 59.16 ml cold unsalted butter, cut into small pieces; 29.58 ml canola oil; 44.37 ml ice water; 2 ripe but firm pears, peeled and thinly sliced; 1 large apple, peeled and thinly sliced; 14.79 ml lemon juice; 118.29 ml light brown sugar; 29.58 ml unsalted butter; 4.92 ml ground cinnamon; 2.46 ml ground ginger; 236.59 ml fresh cranberries

Submitted by Nado2003

"From Eating Well.com"

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Ready In:: 1hr 45mins
Ingredients:: 15
Serves:: 8

ingredients

Crust
236.59 ml white whole wheat flour (see Ingredient Note)
118.29 ml old-fashioned rolled oatmeal
14.79 ml granulated sugar
2.46 ml salt
59.16 ml cold unsalted butter, cut into small pieces
29.58 ml canola oil
44.37 ml ice water
Filling
2 ripe but firm pears, peeled and thinly sliced
1 large apple, peeled and thinly sliced
14.79 ml lemon juice
118.29 ml light brown sugar
29.58 ml unsalted butter
4.92 ml ground cinnamon
2.46 ml ground ginger
236.59 ml fresh cranberries

directions

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°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.