Ingredients

• 1 sheet frozen puff pastry, thawed (1/2 17.3-oz. pkg.)
• ⅔ cup granulated sugar + ¼ cup brown sugar
• 6 tbsp water or enough to cover sugar until moistened
• 1 tsp plus 1 tbsp unsalted butter, divided
• 1 cup frozen cranberries, rinsed but not thawed
• 2 firm, ripe pears, such as Bartlett (2 lb.), peeled, cored, and thinly sliced
• 2 honeycrisp apples, peeled, cored, thinly sliced
• 2 tbsp maple syrup

Directions

1. Preheat oven to 375°F Convection or 400­°F Bake. Roll puff pastry into 12-inch circle on sheet of wax paper. Refrigerate until ready to use.
2. Coat bottom of 10” cast iron with sugars and water. Place over burner and do not stir. Allow sugar to melt and turn light brown over medium heat. Once golden, add in butter and stir for 1 minute. Remove from heat. Add in cranberries and arrange pear and apple slices in concentric circles, starting from outside edge of pan. Repeat to make 2 layers.
3. Place skillet back on burner and cook 15 minutes over medium-low heat. Transfer skillet to oven, and cook an additional 15 minutes. Dot pear-cranberry mixture with remaining 1 tbsp of butter, and drizzle with the maple syrup. Lay puff pastry round over top.
4. Return pan to oven, and bake for 30 minutes or until pastry is golden. Cool 15 to 20 minutes. Loosen edges of crust with spatula, then place large plate face down over pastry, and invert tart onto plate. Transfer any cranberries left in pan to top of tart.
5. Top with whipped cream, whipped creme fraiche or ice cream of choice.