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Old 07-07-2005, 10:02 AM   #1
Join Date: Jul 2005
Posts: 64
Upside-down Apple Tart

Upside-down Apple Tart

1 cup all-purpose flour
1 tablespoon sugar
1 Dash salt
2 tablespoons vegetable shortening
1 1/2 tablespoons chilled stick margarine - cut into small pieces
3 tablespoons ice water (3 to 3 1/2)
1 tablespoon lemon juice
3 medium Golden Delicious apples (1-1/4 pounds) - each peeled and cut into 8 wedges
3 medium Granny Smith apples (1-1/4 pounds) - each peeled and cut into 8 wedges
3 tablespoons sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoons margarine
1/3 can sugar
2 tablespoons water

Place the first 3 ingredients in food processor, and pulse 2 times or until combined. Add shortening and 1-1/2 tablespoons chilled margarine, and pulse 4 times or until the mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball).

Gently press flour mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap, and chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place dough in freezer for 5 minutes or until plastic wrap can be easily removed.

Combine the lemon juice and apple wedges in a large bowl, and toss well. Combine 3 tablespoons sugar and next 4 ingredients; sprinkle over apple wedges, and toss well. Set apple mixture aside.

Melt 1-1/2 teaspoons margarine in a 9-inch cast-iron skillet over medium heat. Add 1/3 cup sugar and 2 tablespoons water, and cook 1 minute or until the sugar dissolves (do not stir). Cook an additional 3 minutes or until amber or golden, stirring occasionally. Remove from heat.

Arrange apple mixture evenly in bottom of skillet. Remove top sheet of plastic wrap from dough, and invert dough on top of apple mixture. Remove other sheet of plastic wrap, and gently tuck dough around edge of skillet. Cut slits in dough for steam to escape. Bake at 425 degrees for 25 minutes or until browned. Yield: 8 servings (serving size: 1 wedge).

Serving Ideas: Invert the tart onto a serving platter.

Per serving: 214 Calories; 6g Fat (27% calories from fat); 2g Protein; 38g Carbohydrate; 2mg Cholesterol; 71mg Sodium

Serving Size: 8
Preparation Time: 0:11


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Old 07-07-2005, 05:54 PM   #2
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Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
This is very close to the classic French 'Tart Tatin' - looks yummy!
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