You always make the classic french dish...Tarte Tatin...in a cast iron pan.
Cast Iron does not do anything to the food other than to enrich it.
Basil and Cream love eachother....hence, would be a lovely play with the tomoato, instead of apple, tartin.
Tomato is a fruit, just as are apples.
I have not made this dish yet....it is just wandering around in my mind for the last couple of years.