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Upside Down Apple Tart

Based on a recipe from Nigella Lawson's
"How to be a Domestic Goddess"

1 oz. Butter
6 Eating Apples
2 tbs. Caster Sugar
6 tbs. Golden Syrup

Scone Dough;
8 oz. Plain Flour
1 tbs. Sugar
1 tsp. Baking Powder
2 oz. Butter
1 Egg
4 oz. Milk
You will need a 12" tart tin with a solid base.

First make the scone dough.
Mix the dry ingredients together and then rub in the butter.
Mix in the egg and the milk to form a soft dough.
(This can be done in a food processor, just cut in the butter first before you add the milk and egg)
Now cook the apples.
Peel, quarter, and core the apples.
Melt the ounce of butter in a pan and fry the quarters (rounded sides down) until they are golden.
Take these out of the pan and put to one side.
Sprinkle the 2 tbs. Caster sugar on the pan and let them turn light brown.
Spoon in the golden syrup and let it bubble together for a few seconds.
Pour this into your tart tin and tilt it around so it covers the bottom.
Place the apple quarters closely together on this.
Roll out the scone dough to the size of the tin and lay this over the apples.
Tuck this well around the apples inside the tin.
Bake this at gas 6/200C/400F, for about 15 mins or until the dough is nicely browned.
Put a large plate or tray over the tart and -very carefully, over a sink if possible- invert the pie and its (extremely hot) juices on to the plate.
This is best served warm with Cinnamon Ice Cream.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef