Upside-Down Apple Tart
Try your hand at this easy upside-down tart of tangy apples and gorgeously buttery, crumbly pastry. It makes its own caramel too. Based very much on the French classic Tarte Tatin it’s not at all neat or smart when it’s turned out: just lovely, homely, cooking. Serve with custard, any kind of cream or Greek yoghurt.
Please be careful when turning out and always flip away from you– see tips below.
A food processor makes short work of the pastry.
Makes 1 x 23cm tart
- 220g plain flour
- 110g cold salted butter, diced
- 25g caster sugar
- 2 tablespoons cold water
- 50g salted butter, softened
75g golden granulated sugar
4-5 firm tart dessert apples, peeled and quartered
1-2 tablespoons lemon juice
You will need a 23cm metal pie tin (glass/ceramic/silicone aren’t suitable)
Preheat oven to 180C (fan ovens) or equivalent
Whiz flour and butter into fine crumbs.
Add sugar. Whiz briefly. Add water. Whiz again.
Once big clumps form remove immediately and knead gently into a ball.
Roll on a lightly floured board almost 1cm thick. Trim pastry into a circle fractionally bigger than the tin.
Rub the butter all over inside the tin: sprinkle thickly with the sugar.
Cut across each apple quarter, removing the core and leaving a flat edge. Toss in lemon juice: it adds a beautiful extra freshness.
Shake and pat apples free of juice. Arrange snugly in tin, flat sides up. Cover with pastry circle, tucking it in and down. Pierce several times with a cocktail stick.
Bake for 35-40 minutes until crust is golden brown and caramel bubbling though in places.
Turning Out Tips
Cool for 8-10 minutes: no longer or cooling caramel will stick to the tin.
Run a palette knife around the edge. Place serving plate on top.
Protect hands and wrists with oven gloves. Grasp tin and plate firmly in both hands at arms’ length and flip over – you must hold it well away from you. Please be ever so careful: stray splashes of caramel can give you a nasty burn.
Poke any straying pieces of apple back into place.