It is an upside down pastry in which the apples are caramelized in butter and sugar before the tart is baked.
you can use puff pastry or shortcrust pastry.
Golden delicious or granny smith apples are best for this recipe as they are tart and firm.
Ingredients-
Golden delicious or granny smith-5 to 6 large ones -peeled,cored and quartered( you need to tightly place quartered apples in your baking dish. If put loosely the apples will fall apart once you turn it upside down)
Brown sugar-2 tbsp,
Juice of 1/2 lemon or 1 tbsp,
Cinnamon pwd-1 tsp,
Nutmeg pwd-1/4 tsp,
Butter-1/4 cup -room temperature.
Shortcrust pastry-
All purpose flour-1 and 1/4 cup,
Salted butter-100 gms or 1/2 stick-cold and cut into small squares,
Sugar-1 tsp,
Cold water 2 tbsp.
Note-
This dessert can be made in cast iron skillet which can be directly baked in the oven or 8 or 9 inch baking pan whose sides are high of 2 and 1/2 inches.
Method:Shortcrust pastry
(You can make this pastry crust a day in advance.Make a disc shape and then wrap it in a cling film and keep it in the fridge.
If it becomes hard just beat it with a rolling pin to make it soft to roll it)
Take a bowl and put 1 and 1/4 cup flour in it.
Add sugar and mix with wire whisk.
Add the cold butter and using your finger tips crush the cold butter to make a coarse crumb.
Gradually add cold water to make a firm dough.
The dough is soft and buttery.
Gather into a ball.
Place it on a cling film and then gently press and shape into a disc.
Cover and put in the fridge for the dough to firm up.
Caramel and apple filling.
Grease the baking pan with butter and place the softened butter leaving a few tsp in the cup.
Spread 1/2 cup of granulated sugar.
Wash and wipe dry the apples.
Peel and core the apples.
Cut into quarters and discard the innner hard core.
Place the cut apples in a bowl.
Mix.
Place the apples tightly in the pan.
Pre heat oven to 200 C
Place the pan on medium high heat on the stovetop.
Let it boil for 10 minutes or till the sugar turns into amber colour.
As the caramelization is taking place roll out the pastry dough into a 10 inch circle.
It does not have to be a round circle as the extra dough will be tucked in.
Since the dough is buttery use a cling film on top and bottom to roll out the dough.
Place it on a plate and put it in the fridge back.
Once the sugar turns amber,close gas and place the hot pan on a baking tray.
Roll out the pastry dough on a rolling pin and gently cover the apples.
When the top crust has slightly browned then take out the tray from the oven.
If the crust needs to brown, then after 40 minutes switch off the lower heat and turn on the top heat for the top crust to brown slightly.
It will take just 3 to 4 minutes for the crust to brown.
Remove the tray and place the pan on wire rack.
Always use a bigger plate for the upside down turning as it might cause a serious burn from the hot caramel.
After few minutes place a big plate on the pan and with a help of a towel turn it upside down.
Remove the pan and let the tart cool before slicing.
Makes for 8 serving.
Leftovers can be covered and kept in he fridge.
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