Caramelized Apple or Pear Tart

Caramelized Apple or Pear Tart

Puff Pastry, cut to fit cast-iron skillet or Tarte pan

6 medium-large apples or pears, peeled, cored and quartered

1/2 c., 1 stick butter

1 c. Sugar

Preheat oven to 375.  Melt butter in bottom of a heavy cast-iron skillet or Tartin pan.  Remove from heat, sprinkle sugar evenly over butter.  Carefully arrange fruit in circular pattern in pan.  Place on highest heat cooking until juices turn from butterscotch to to deep amber 10-12 minutes.  Remove from heat and turn fruit with fork to uncooked sides.  Return to heat, cook about 5 minutes more. 

Slide the prepared crust into skillet over the cooked fruit.  Tuck edges of dough inside skillet against fruit.  Bake 25-30 minutes until crust is richly browned.  Let cool 20 minutes on rack before inverting onto heat-proof plate.  Arrange misplaced fruit back onto tart in circular pattern.

Serve warm with topping below.

Mix below together for topping:

1/2 c. Heavy cream, 1/2 c. Sour cream and 2 T. Sugar