A delicious and unusual apple tart, Upside-down Apple Tart makes a fabulous dessert served with Crane a la Vanille or sweetened whipped cream. It may be served hot or cold.
1 oz. butter
1 oz. castor sugar
½ lb. tart apples, peeled, cored and thinly sliced
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon juice of
1 tablespoon orange juice
6 oz. Shortcrust Pastry II
Preheat the oven to fairly hot
375° (Gas MARK 5, 190 ‘C). Using
2 ounces of the butter, very generously grease a shallow
8-inch round ovenproof dish.
Sprinkle over the sugar. Place the apple slices on top of the sugar and sprinkle them with the nutmeg, cinnamon, lemon juice and orange juice. Cut the remaining butter into small pieces and dot over the apples.
On a lightly floured board, roll out the dough into a circle slightly larger than the rim of the dish. Lift the dough on to the apples. Trim the dough, letting it fall down the sides of the dish slightly, so as to make a case when the tart is turned out of the dish. Prick the dough all over with a fork.
Place the dish in the oven and bake for 30 to 40 minutes or until the pastry is golden brown. If the pastry browns too quickly, cover with aluminium foil.
Remove the dish from the oven and cool for 5 minutes. Place a warmed serving plate over the top of the dish and reverse the two. The tart should slide out easily.
Serve at once, if you are serving the tart hot.