Upside-down Apple Tart

Ingrients & Directions -CRUST- 1 c Sifted cake flour 1/2 c Plus 3 Tb sugar, divided 3 tb Margarien, cut into small -pieces and chilled 2 tb Ice water FILLING 5 md Golden Delicious apples -about 2 lbs, each peeled -and cut into 8 wedges 1 tb Lemon juice -SAUCE- […]

Ingrients & Directions


-CRUST-
1 c Sifted cake flour
1/2 c Plus 3 Tb sugar, divided
3 tb Margarien, cut into small
-pieces and chilled
2 tb Ice water

FILLING
5 md Golden Delicious apples
-about 2 lbs, each peeled
-and cut into 8 wedges
1 tb Lemon juice

-SAUCE-
2 tb Brown sugar
1/4 c Plus 2 Tb vanilla low-fat
-yogurt
1 tb Low-fat sour cream

CRUST Combine flour and 2 tablespoons sugar in a bowl; cut in
margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle ice water, 1 tablespoon at a time, over surface; toss with a
fork until dry ingredients are moistened and mixture is crumbly. (Do
not form a ball) Press mixture into a 4 inch circle on heavy duty
plastic wrap, and chill 15 minutes. Roll dough, still covered, to an
11 inch circle. Place in freezer 10 minutes or until plastic wrap can
be easily removed. FILLING Combine apples, 1 tablespoon sugar, and
lemon juice in a bowl; toss well. Let stand 15 minutes. Wrap handle
of a 10 inch heavy skillet with aluminum foil. Sprinkle remaining 1/2
cup sugar in skillet, and place over medium heat. Caramelize by
stirring often until sugar melts and is golden (about 6 minutes).
Add apple mixture, and cook 5 minutes or just until apples are
tender, stirring constantly. Remove from heat. Remove plastic wrap
from dough. Place dough on top of apples in skillet, gently tucking
dough around edge of skillet. Cut slits in dough for steam to escape.
Bake at 425 degrees for 20 minutes or until browned. Invert onto a
serving platter. SAUCE Combine brown sugar, yogurt, and sour cream;
stir well. Drizzle over warm tart.

Yields
8 Servings

RobinDee

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