The Tart Tartin is an ideal camp cooking method with the tart being cooked in a skillet upside down, only reveling its Leek filling and true beauty when flipped to serve.
Apple and Butternut Tart Tatin
This tart tatin combines the traditional filling of apples with the more unusual filling of butternut squash as a new twist on this old classic.
Tart tatins are a French style of dessert characterized by being cooked upside-down then flipped out of their dish at the end to reveal a tart.
Butternut is a unique fruit/vegetable that is used in both savory and sweet dishes and it not as out of place in this recipe as the first instinct may be.
4 large cooking apples
1/2 cup butter, melted
1 cup sugar
1 cup brown sugar
3 teaspoons pumpkin spice or mixed spice
1 tablespoon lemon juice
1 tablespoon butter
1 medium butternut squash (pumpkin)
1 cup sugar
1 cup water
1 sheet puff pastry
10 inch skillet
Core the apples then thinly slice about 1/8th inch (3mm).
Tip: if it is going to be some time before you can use the apples place them in acidic water from lemon juice so that they don’t brown (oxidize).
Place the apples in a large bowl along with the sugar, brown sugar, 2 teaspoons spice, salt, melted butter, and lemon juice. Toss thoroughly but delicately to combine.
Grease a 10 inch skillet with butter. Starting in the center of the skillet lay the coated apples in a spiral fashion, slightly overlapping each of the slices. Use any broken pieces to fill gaps. Continue until you have used all the slices of apple.
Over low heat, about 3/10, begin to cook the tart for around 35 minutes, slowly caramelizing the tart. It will take some time for it to start cooking but resist the urge to turn up the heat. After about 20 minutes you will see the apples begin to wilt and they will start to create a wonderful aroma.
Peel the butternut squash (pumpkin) and thinly slice about 1/8th inch (3mm).
Prepare a simple syrup in a small saucepan by combining the sugar and water over a gentle heat, then add 1 teaspoon of spice. Add the thinly slice butternut and cook until it is just tender, about 3 minutes. Remove the butternut and allow them to cool.
Preheat the camp oven to 410 degrees F (210 degrees C).
Once the apples have cooked down and are soft, about 35 minutes, arrange the butternut slices in layers over the top of the apples.
Place the puff pastry over the top of the butternut, fold in any corners that overhang the skillet. Whisk the egg with 1 tablespoon of water then brush over the puff pastry.
Place the skillet in the preheated camp oven to cook for 15 minutes. The pastry will be puffed up and brown when ready.
Let the tart tatin cool then flip it out on to the serving tray, be careful of the hot syrup. Alternatively, the cool the tart tatin completely by chilling overnight to allow everything to set. Then remove from the skillet, slice, and serve cold.