Grandma’s Upside Down Apple Tart


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Grandma's Upside Down Apple Tart
Ingredients
This dish is made upside down and then
flipped over to serve. Arrange the apples
the way you want to see them when the tart
is inverted out of the pan. The dish starts
on top of the stove and finishes in the
oven, so you'll need an oven-friendly sauté
pan. When done, the apples will have a
beautiful caramel color. This apple tart is
great served warm with vanilla ice cream and
a dusting of powdered sugar.

A handful of all-purpose flour
1 sheet fr ozen pastry dough, thawed
6 Granny Smith apples, peeled, cored and
sliced in to thin wedges
Juice of 1/2 lemon
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 cup butter
3/4 cup sugar
Directions
Preheat oven to 375°F. Dust a work surface with flour. Roll pastry dough into a 1/8 inch thick circle, starting from the center of the dough and working towards the edge. Place a 12 inch sauté pan upside down on the dough and trace around it with a small knife. The resulting circle will fit perfectly in pan. Refrigerate until needed.

Peel, core and slice apples. Gently toss with lemon juice, vanilla and cinnamon. Melt butter and sugar over high heat in an oven-friendly sauté pan until golden brown. Reduce heat and place the apples in layers of concentric circles in the pan, being careful not to let the sugar burn. The mixture will bubble around the sides of the apples and should have the color and consistency of maple syrup.

When the apples begin to soften, cover with the pastry circle. Poke a few holes to let the steam escape. Cook for 3 minutes, then place pan in oven, and bake for 10 minutes or until golden brown. Remove from oven and let rest for 2 minutes. Using oven mitts, place an inverted platter on top of the sauté pan and, in one fast motion, flip it so that the apples face up. Serve warm.

Makes 4 to 6 servings.

Courtesy of "Plenty: A Collection of Sarah McLachlan's Favourite Recipes with Chef
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