This weeks’ theme for I Heart Cooking Clubs was Fresh and Fruity. Which is a great theme for this time of the year. So many fresh fruits and veggies everywhere. But here in the south while we have plenty of veggies coming in we don’t really have any fruits. Watermelon is about all. Fortunately for me I have some ‘fresh’ fruit that I canned last year so I used that.
apple and pear upside-down caramel tarts
They are mini versions of a tarte Tatin and they are easy to put together. And delicious.
1 ½ cups sugar
4 ounces unsalted butter, room temperature
½ teaspoon ground cinnamon
1/2 cup whipping cream
2 Granny Smith apples, peeled, quartered, cored and cut into ½-inch–thick wedges
2 Anjou pears, peeled, quartered, cored and cut into ½-inch-thick wedges
1 frozen puff pastry sheet (half of 17.3-ounce package), thawed