Upside Down Apple Tart Recipe
Upside Down Apple Tart has a lip smacking taste. The Lemon flavour gives the Upside Down Apple Tart a tangy and refreshing taste.
Summary
Ingredients
| All purpose flour | 7 Ounce | |
| Cinnamon | 1 Teaspoon | |
| 2 oz soft dark brown sugar | ||
| Salt | 1 To taste | |
| Butter | 5 Ounce | |
| Egg | 1 | |
| Superfine sugar | 3 1/2 Ounce | |
| Granny smith apples | 4 Large | |
| Lemon juice | 2 Tablespoon | |
Directions
To make the pastry, mix the flour, cinnamon, brown sugar and salt in a large bowl.
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
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
Chef
