FRUIT TARTE TARTAN, with apple, pear, grapes/cranberries

Make pie crust recipe. Divide dough into 2 equal dough balls. Refrigerate a minimum of 30 minutes up to overnight. When ready, roll one disk on floured surface to approximately 1/4 inch x 12 inch round or enough to cover the fruit in the cast-iron pan. NOTE: use cast iron pan bottom to outline circle. Reserve rolled crust in refrigerator until needed. Meantime, prepare fruit. Note: we cut the apples thicker than the pear because the pear is typically harder than the apple.

Blend the salt and sugar.  Place butter into pan.When butter is melted,  add sugar/salt, and let it dissolve and caramelize slightly. Add fruit and gently arranging to ensure even distribution in the pan, and making sure when it is cut into serving pieces each piece will have approximately the same amount of fruit. Keep cooking 2-3 more minutes. Remove from heat. Place rolled pie crust over top of fruit, gently tucking into place, snugging it to the sides of the pan.

Place pan into 400°F. oven for 12-18 minutes or until crust is golden and fruit is bubbling. Remove from oven. To unmold from pan, place a large platter or cutting board  over pan and invert. Remove pan. Using rubber spatula scrape out any extra caramel that remains in pan over the friut. Cut and serve immediately with ice cream or semi-freddo.

For 6 servings cut tart in half, then X in middle creating 6 pieces.  For 8 smaller servings, cut half in both directions then half each quarter again. For 4 servings cut in half both directions.

Tartan is good next day too, but will start to get soggy after that.