- 4 large baking apples, cored and sliced in 1-inch wedges
- 1 small butternut squash, peeled, cored and sliced in 1-inch wedges
- 2 tablespoons fresh lemon juice
- 1 cup brown sugar
- ¼ cup hard cider
- 5 tablespoons unsalted butter, cut into 10 slices and softened
- ½ recipe Tarte Tatin Pastry
Combine apples, squash and lemon juice in a bowl and set aside. Place ice cubes in a 12-inch skillet and set it aside as well.
Combine brown sugar and cider in a 10-inch oven-proof skillet over medium heat. Stir until sugar dissolves. Increase heat to medium-high; boil until caramel is a deep amber color swirling the skillet, about 8 minutes. Remove from heat; stir in butter. Immediately place skillet with caramel atop ice in large skillet; let stand until caramel is cold and hardened, about 30 minutes. Remove skillet from ice.
While the caramel cools, preheat oven to 400 degrees. Arrange apple and squash wedges tightly together, rounded side down, in concentric circles atop caramel. Fill center with any broken fruit pieces. Roll out dough on lightly floured surface to 12-inch round. Place dough atop fruit. Tuck edges of dough down around sides of the fruit. Make three 2-inch-long cuts in center of dough.
Place skillet on rimmed baking sheet. Bake until fruit is tender and crust is deep golden brown, about 1 hour. Remove from oven; let cool 15 minutes.
Place a platter over skillet. Invert and serve warm with whipped or ice cream.