This is a wonderful caramelised apple tart that is made upside down. It is a very easy recipe to follow, making it an easy mid-week dessert.
5 people made this
4 large apples (about 1 kg)
2 teaspoons lemon juice
125g soft brown sugar
140g plain flour
1 tablespoon cornflour
1 teaspoon baking powder
pinch of salt
150g caster sugar
50g soft brown sugar
125g soured cream
1 teaspoon vanilla essence
Method Prep:30min › Cook:30min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Line a springform tin by putting a big piece of foil smoothly across the base and then the ring over the top. Leave about 2cm extra foil out of the springform tin and fold up so no caramel can escape from the pan.
Peel apples and remove the core. Slice half of the apples into thin slices about 1/2cm wide. Slice the other half into thicker 1cm slices.
Melt the butter in a large frying pan; add thick apple slices and cook for 4 to 6 minutes, turning the slices a few times. The apples should be a bit soft but not falling apart.
Add the thin apple slices, lemon juice and brown sugar and continue to cook for 1 or 2 minutes until the sugar dissolves. Stir and place the apple mixture evenly on the bottom of the prepared springform tin.
Melt the butter then leave to cool slightly. Sift together the flour with cornflour, baking powder and salt.
Place caster sugar, brown sugar and cooled butter in a large mixing bowl. Beat for 1 minute with the electric mixer; add eggs, soured cream and vanilla. Add the flour mixture into the butter mixture and mix on high until well blended.
Spoon the tart mixture on top of the apples in springform tin and smooth the top. Bake in the preheated oven on the bottom shelf for 40 minutes or until a skewer inserted into the centre comes out clean.
Let cool for 20 minutes in the springform tin. Carefully run a knife along the edge and carefully remove the tart tatin. Allow to cool completely before serving.