Variations: Substitute apples for pears or peaches. Peel the pears, peaches may be peeled or not, as desired.
There are many, many ways to bake a tarte tartin. I have had varying degrees of success with other methods, but this one seems to work best for me and I love how no one will be able to tell its sugarfree.
Tarte tartin is an upside-down single-crust tart. The fruit is cooked in a butter-and-sugar mixture, but I am making a healthier guilt-free dessert by eliminating the sugar by substituting with Lite&Sweet.
The difference with this dessert is that we amber brown the butter first, and then we add the sweetener xylitol/erythritol to make a sweet caramel sauce for the fruit. We cook it all in a heavy-bottomed cast iron skillet, cool slightly, cover with the sugarfree pate brisee crust and bake until the pastry is browned and the fruit is caramelized.
After tart is cooled for 20 minutes or so, reverse onto a serving platter. Because of the reversal, it is important to arrange the fruit decoratively and neatly while preparing the tart. For a traditional tarte tartin apple recipe I suggest using Cortlands, Empire, Braeburn or the Golden Delicious varieties.