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Upside Down Apple Tart Recipe
|All purpose flour||7 Ounce (Plain Variety)|
|Dark brown sugar||2 Ounce (Soft)|
|Superfine sugar||3 1⁄2 Ounce (Caster Sugar)|
|Granny smith apples||4 Large|
|Fresh lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 2738 Calories from Fat 1072
% Daily Value*
Total Fat 122 g187.6%
Saturated Fat 74.7 g373.4%
Trans Fat 0 g
Cholesterol 516.3 mg
Sodium 477.9 mg19.9%
Total Carbohydrates 400 g133.4%
Dietary Fiber 27.6 g110.5%
Sugars 223.9 g
Protein 28 g56.6%
Vitamin A 76.1% Vitamin C 23.3%
Calcium 14.4% Iron 58.8%
*Based on a 2000 Calorie diet
Add 31/2 oz (100 g/31/2 oz) of butter in small pieces, and the egg.
Work quickly with the fingers to make the dough, adding 1 or 2 tablespoons of iced water if necessary.
Roll into a ball and leave to chill in the refrigerator for at least 30 minutes.
Put 2 oz (50 g/2 oz) of the sugar in a 10 inch (25 cm) mold (mould).
Add 1/4 cup (3 tablespoons) of water and microwave for 6 minutes on HIGH until the caramel is a deep golden brown.
Wearing a protective oven glove, tilt the mold (mould) in all directions to distribute the caramel up the sides.
Add 2 tablespoons (1 tablespoon) of butter and leave to melt, still tilting the container from side to side.
Peel the apples, quarter and remove the core.
Sprinkle with the lemon juice.
Arrange the apple quarters on top of the caramel and microwave, uncovered, for 5 minutes on HIGH.
Roll out the pastry into a circle 11 inches (28 cm) in diameter.
Push the apples slightly away from the sides of the mold (mould) and sprinkle with the remaining sugar and the remaining butter cut into little pieces.
Put the pastry circle over the apples and press the edges down between the apples and the sides of the container.
Microwave, uncovered, on HIGH for 6 minutes.
Check whether the pastry is cooked: it should be still supple but dry.
Leave to stand for 10 minutes before turning out on to a serving dish