Upside Down Apple Tart with Orange and Oatmeal Pastry

* Exported from MasterCook *

Upside Down Apple Tart with Orange and Oatmeal Pastry

Recipe By : The Practically Vegetarian Cookbook; Josceline Dimbleby
Serving Size : 6 Preparation Time :3:00
Categories : Desserts Eat-lf
Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 cup oatmeal
1/2 cup sugar -- superfine
1/4 teaspoon salt
butter (8 tablespoons) -- see note
4 tablespoons diet margarine
1 orange zest -- finely grated
1 tablespoon fresh orange juice -- (1 to 2)
1 1/2 pounds apples
4 tablespoons fresh lemon juice
2 tablespoons orange marmalade -- fine-cut
2 tablespoons honey
cardamom seeds -- from 4-5 pods,
-- finely ground

TO MAKE THE PASTRY (FOOD PROCESSOR): 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-inch 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.

OVEN 400F. (Baking: 1 hr 10 mins)

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

As described in book: This upside-down tart combines apple with the
wonderfully compatible flavors of cardamom, honey and orange and 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.

Recipe from The Practically Vegetarian Cookbook, by Josceline Dimbleby,
Random House, 1994:126. NOTE -- McServing 1/8th with 8T butter: 330 cals,
32.1% ff (12.2 g fat, 31 mg cholesterol). Serving 1/8th with 4 T diet
margarine: 255 cals, 12.4% ff, 3.6 g fat.
1/6th with 4 T diet margarine: 305 cals and 4.9 g fat.
06/30/1997 Contact: phannema@wizard.ucr.edu http://wizard.ucr.edu/~phannema

fiber = 2.7 g or 9% on 2500 cal-diet

Tested one fourth the amount of 'butter' and added 1 pureed banana (1/3
cup" and crust was tough. Just use margarine. Refrigerate unused portions.

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