Pecan Cranberry Tarte Tatin


12 apples of your choice
1/2 lb (240 g) butter
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) pecans
1 ½ cups (375 mL) white sugar
Puff pastry to cover the pan*

Preheat oven to 375°F. Peel and core apples and cut into quarters. In a 10-inch cast iron pan, melt butter and place apples into the pan. Slowly caramelize the apples by adding the sugar, and stirring occasionally. Once apples are golden brown, add dried cranberries and pecans and stir to coat with sauce. Let cool for about five minutes and then cover the pan with a circle of puff pastry, tucking in the edges underneath the apples.  Bake for 20 minutes, or until pastry is full cooked. Remove from oven and let rest for five minutes. To serve, place a platter on top of the pan. Hold firmly and flip the pan over onto the platter. Remove the pan carefully. Serve warm, topped with vanilla ice cream.

*You can purchase puff pastry from the frozen food section at your supermarket. Follow package directions for thawing. Roll into desired size on a lightly floured board with a rolling pin.