Upside-down Apple Tart

---------- Recipe via Meal-Master (tm) v8.02

Title: UPSIDE-DOWN APPLE TART
Categories: Pies, Desserts, Low-cal, Low-fat
Yield: 8 servings

---------------------------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.

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