Upside-Down Apple Tart

Original, appetizing, delicious, made from ordinary products! Upside down pie is a variation of apple tart that is baked in reverse. First, the filling is prepared, which is then covered with dough on top. And only after baking the cake is turned over. This creates an open upside-down pie.
cook time: 2h
Noah Merrick
Upside-Down Apple Tart

Nutrition Facts (per serving)

208
Calories
10g
Fat
26g
Carbs
3g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 250 g
Butter 100 g
Eggs 1 pc
Water 2 tbsp
Salt 0.5 tsp

For filling:

Apples 800 g
Sugar 120 g
Butter 50 g
Cinnamon 0.5 tsp
Vanilla sugar to taste

Recipe instructions

Step 1

Step 1
How to make an upside down cake? Prepare your food. A few hours before cooking, put the butter in the freezer; it should become very cold. It is better to immediately cut it into small cubes before freezing. Choose high-quality, natural oil, without vegetable additives. Read all the details of making shortcrust pastry at the end of this recipe.

Step 2

Step 2
How to make the dough? Sift the flour into a bowl, add salt. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

Step 3

Step 3
Place the cooled butter in a bowl and use a knife or fork to stir it into the flour. You can help with your hands at the very end. Remember that you may need a little less or more flour, depending on the consistency of the dough. You will learn about the properties of flour by reading a separate article. There is a link to it at the end of this recipe.

Step 4

Step 4
You should end up with sandy crumbs like this.

Step 5

Step 5
Beat the egg into the crumbs and stir with a fork. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 6

Step 6
Add a couple of tablespoons of ice water and knead the dough. Try to minimize the “communication” between your hands and the dough. From their heat, the butter begins to melt and in the future this will have a bad effect on the finished dough — it will become hard. We just need to form the dough into a ball. Wrap it in cling film and put it in the refrigerator for at least half an hour.

Step 7

Step 7
While the dough is chilling, make the filling. Prepare food for her. Hard and sour apples are best suited for this pie — Semerenko, Granny Smith, Antonovka. I use cane sugar.

Step 8

Step 8
How to make the filling? Wash the apples, peel them and cut into large slices.

Step 9

Step 9
In the frying pan in which you will bake the pie, melt the butter over low heat, add sugar, cinnamon and vanilla sugar.

Step 10

Step 10
Cook the caramel until it turns amber in color, stirring constantly.

Step 11

Step 11
Remove the pan from the heat and place the apples in it. Return the pan to the heat and simmer the apples for 15 minutes over low heat. There is no need to turn or stir the apples! I advise you to place the slices as tightly as possible, because they will then decrease in size.

Step 12

Step 12
Roll out the rested dough into a thin layer.

Step 13

Step 13
Using a rolling pin, transfer the dough directly to the pan. Trim off the excess. Using a fork, gently tuck the dough in along the edges, as if forming sides. Prick the entire surface of the dough with a fork.

Step 14

Step 14
Place the pan in the oven, preheated to 180 degrees for 30-40 minutes. The times are approximate, be guided by the operating characteristics of your oven. Read more about ovens in the article at the end of this recipe. The dough should be well browned. Remove the finished pie from the oven. Leave for literally five minutes so that the caramel stops bubbling.

Step 15

Step 15
Cover the pan with a plate and carefully turn the pie over. Be careful! It is hot! This pie is served both warm and cold. Itʼs delicious topped with a scoop of cold vanilla ice cream. Bon appetit!

Additional rubrics

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