*  Exported from  MasterCook  *

         Upside Down Apple Tart With Orange And Oatmeal Pastry

Recipe By     : Josceline Dimbleby
Serving Size  : 6    Preparation Time :3:00
Categories    : Desserts                         Fruit

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2  c             All-purpose flour
    1/2  c             Oatmeal
    1/2  c             Superfine sugar
    1/4  ts            Salt
  8      tb            Butter
  1                    Orange zest -- finely grated
  1      tb            Fresh orange juice -- up to 2 tb
  1 1/2  lb            Apples
  4      tb            Fresh lemon juice
  2      tb            Orange marmalade -- fine-cut
  2      tb            Honey
  4                    Cardamom pods -- up to 5,
                       - seeds only, finely ground

This upside-down tart combines apple with the wonderfully compatible
flavors of cardamom, honey, and orange, plus oatmeal gives it a nutty
crunch. The tart can be made in advance, kept in the cake pan and
reheated. I sometimes use a shallow heart-shaped pan which looks
especially pretty for a party. If you can find them, quinces make a
wonderful substitute filler, but they will need to be precooked for a
while.

Pastry:

Put the flour, oatmeal, sugar, and salt into a food processor and
process just once to mix.

Cut the butter into small pieces, add to the flour mixture in the
food processor and process again only briefly, just until the mixture
resembles rough breadcrumbs. Add the finely grated orange zest and,
with the motor running. pour in enough orange juice, processing very
briefly, for the dough to begin to stick together. Pat the pastry
into a ball, cover it with plastic wrap and leave it in the
refrigerator to chill while you prepare the apples.

Smear a little butter over the base and sides of a 7-1/2 to 8" cake
pan. Don't use a pan with a loose base.

Peel the apples, and, using a very sharp knife, cut each apple in
half and cut out the cones. Slice the apples thinly into half-moons.
Put the slices into a bowl and sprinkle them immediately with lemon
juice as you cut them to prevent them discoloring.

Put the marmalade and honey into a bowl with the ground cardamom
seeds. Stir together, and spread the mixture over the bottom of the
buttered cake pan. Arrange the apple slices neatly overlapping in the
pan.

Take the pastry from the refrigerator and, using a well-floured
rolling pin, roll it out very lightly on a floured board a little
larger than the cake pan.

Carefully roll back the pastry over the rolling pin and place it on
top of the apples in the pan. If the pastry should break at all,
don't worry, simply press it together again. Press the overlapping
pastry edge down into the sides of the pan and pierce two holes in
the top to allow the steam to escape.

Preheat oven to 400°F.

Baking time: 1 hour 10 minutes

Cook the tart in the center of a preheated oven, 400°F, for
25 minutes, then turn the oven down to 325°F for 30 minutes. Finally,
turn off the oven, open the door slightly and leave the tart in the
warm oven for a further 10 to 15 minutes before removing it.

To Serve:

Slide a knife around the edges of the cake pan and carefully turn the
tart out, upside-down, on to a flat serving plate. Serve the tart warm
with creme fralche, cream or plain yogurt, either as a dessert or for
a luxurious tea party.

Recipe FROM: The Practically Vegetarian Cookbook, 1994

Posted by: Pat Hannema <[email protected]>, Jun 30, 1997

<http://wizard.ucr.edu/~phannema>


                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.