Sort ingredients
datumarkin
QR Code
Listen
Pdf
Crust Options
Make the Caramel Base: Add the sugar to your Field Skillet and let it melt undisturbed over medium-low heat. Once it begins to color, stir gently until smooth. Add the butter, vanilla, and optional booze. Nestle the fruit halves into the caramel cut-side up. Cook over medium-low heat for 10–15 minutes, turning occasionally, until the fruit softens and caramelizes but still holds its shape.
Add the Crust: Preheat the oven to 425°F. For puff pastry or pie dough: Roll to about ⅛-inch thick and 1–2 inches wider than your skillet. Drape the pastry over the warm fruit and tuck the edges down inside the pan. For phyllo: Layer the sheets with melted butter (and a little sugar if you’re feeling fancy) until you have a sturdy top. Trim to fit and tuck the edges in.
Bake: Bake for 20–25 minutes, or until the crust is golden, puffed (if using puff pastry), or crisp and set (pie dough or phyllo). The caramel should be bubbling around the edges. Let rest for 5 minutes.
Flip: Run a knife around the edges to loosen the crust. Place a serving plate over the skillet and invert in one confident motion. If any caramel sticks to the pan, return it to low heat with a splash of water or booze, dissolve the caramel, and pour it over the tarte.