The end of the farmer’s market season is almost here, so my hoarding nature has kicked into high gear resulting in some extraneous buying at the market several weeks in a row. Luckily, the produce is local and fresh, so it keeps a bit longer than the average supermarket produce, but it still needs to be consumed in a timely fashion.
Our fridge is stocked, but unfortunately, so is our calendar, which means dinner at home is not an option. Dessert, on the other hand, is a different story. We have been munching on apples and pears daily, but still couldn’t get through a large bag of pears purchased a few weeks ago. I decided to make a dessert with the pears and came across a recipe on the Simple, Good and Tasty website from personal chef, Kristin Hamaker.
The recipe is really easy and I put it together quickly using buttermilk instead of the yogurt. The cake was very flavorful, which was surprising since no baking spices were used. The egg and buttermilk made for a custard-like flavor, keeping the cake spongy while whole-wheat flour gave the cake some density.
Caramelized Fruit Skillet Tart
From Kristin Hamaker, Farm to Fork
6 tablespoons unsalted butter
½ cup packed dark brown sugar
3 cups fruit (chopped into 1/2 inch cubes) such as apple, pear, nectarine, mango, banana or any berries in season
¾ cup all-purpose flour
¾ cup whole wheat flour (or additional all-purpose flour)
½ teaspoon salt
¼ teaspoon baking soda
1 teaspoon baking powder
¾ cup white sugar
1 large egg
¾ cup plain, whole-milk yogurt (or buttermilk)
Preheat oven to 375 degrees and position a rack in the middle.
Melt the butter in a large (10-inch) skillet, with an ovenproof handle, preferably nonstick, over medium heat. Swirl the butter in the skillet until it turns nut-brown, then pour it into a medium-large bowl. Without wiping out the skillet, sprinkle the brown sugar evenly over the bottom. Top with the fruit in an even layer.
In a large bowl, whisk together the flours, salt, baking soda and baking powder. Add the white sugar to the browned butter and whisk until thoroughly combined. Whisk in the egg, then yogurt. Pour the wet ingredients into the bowl with the dry ones and stir to combine.
Pour the batter evenly over the fruit in the skillet. Slide the skillet into the oven and bake about 35 minutes, until the tart is golden brown and springy to the touch at the center. Remove and let cool 10 minutes.
Invert a plate over the skillet, then, holding the plate and skillet firmly together with towels or pot holders, invert the two in one swift movement. Remove the skillet, and the tart is ready to serve.
Crystal Grobe writes the Bite of Minnesota blog as well as Cafe Cyan.