Title: Upside-Down Apple Tart
Categories: Pie Dessert Diet Lowfat
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 int |
| 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.