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Upside Down Apple Tart With Orange And Oatmeal Pastry

Upside Down Apple Tart With Orange And Oatmeal Pastry is an eat-lf mailing list fruit pies recipe made with All Purpose Flour, Oatmeal, Sugar, Salt Butter, and Diet Margarine. Ready in about 3 hr, it serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/4 tsp
• 4 tbsp
• 1
• 1 tbsp
• 1 1/2 lb
• 4 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   TO MAKE THE PASTRY (FOOD PROCESSOR): put the flour, oatmeal, sugar and salt into a food processor and process just once to mix.

2. 2

   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.

3. 3

   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.

4. 4

   Pat the pastry into a ball, cover it with plastic wrap and leave it in the refrigerator to chill while you prepare the apples.

5. 5

   Peel the apples, and, using a very sharp knife, cut each apple in half and cut out the cones.

6. 6

   Slice the apples thinly into half-moons.

7. 7

   Put the slices into a bowl and sprinkle them immediately with lemon juice as you cut them to prevent them discoloring.

8. 8

   Put the marmalade and honey into a bowl with the ground cardamom seeds.

9. 9

   Stir together, and spread the mixture over the bottom of the buttered cake pan.

10. 10

    Arrange the apple slices neatly overlapping in the pan.

11. 11

    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.

12. 12

    Carefully roll back the pastry over the rolling pin and place it on top of the apples in the pan.

13. 13

    If the pastry should break at all, don't worry, simply press it together again.

14. 14

    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.

15. 15

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

16. 16

    Cook the tart in the center of a preheated oven.

17. 17

    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.

18. 18

    Serve the tart warm with creme fraiche, cream or plain yogurt, either as a dessert or for a luxurious tea party.

19. 19

    Recipe from The Practically Vegetarian Cookbook, by Josceline Dimbleby,

20. 20

    Random House, 1994:126.

21. 21

    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.