Upside-Down Apple Tart

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1 tablespoon	15ml	Sugar
1		Salt
2 tablespoons	30ml	Vegetable shortening
1 1/2 tablespoons	22ml	Chilled stick margarine
		Cut into small pieces
3 tablespoons	45ml	Ice water - (3 to 3 1/2)
1 tablespoon	15ml	Lemon juice
3 tablespoons	45ml	Golden delicious apples - (1-1/4 pounds) (medium)
		Peeled and cut into 8 wedges
3		Granny smith apples - (1-1/4 pounds) (medium)
		Peeled and cut into 8 wedges
3 tablespoons	45ml	Sugar
1 tablespoon	15ml	All-purpose flour
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground allspice
1 1/2 teaspoons	7.5ml	Margarine
1/3		Sugar
2 tablespoons	30ml	Water

Recipe Instructions

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 425F for 25 minutes or until browned.

Yield: 8 servings (serving size: 1 wedge).

Source:
Cooking Light, Nov/Dec 1994, page 112

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