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Topsy-turvy apple tart

This delectable tart is turned out upside-down to serve and resembles the French tarte tatin. The shortcrust pastry is made with reduced-fat soft cheese and butter and there is a lot of juicy fruit filling.

Lynn Lewis and Joachim Wahnschaffe

Ingredients
Serves: 4 

  • FOR THE PASTRY
  • 115g plain flour
  • 30g unsalted butter, chilled and cut into cubes
  • 30g reduced-fat soft cheese
  • FOR THE FILLING
  • 5 dessert apples, about 600g in total
  • 50g dark brown sugar
  • 1 tablespoon lemon juice
  • 30g sultanas
  • 1 teaspoon ground mixed spice
  • 1 teaspoon finely grated lemon rind
  • FOR LEMON AND HONEY YOGHURT
  • 250g natural low-fat yoghurt
  • 1 tablespoon clear honey
  • 1 teaspoon finely grated lemon rind

Directions
Preparation:45min  ›  Cook:20min  ›  Ready in:1hour5min 

  1. Use a 23cm cake tin (not one with a loose base) or a pie plate. Sift flour into a large bowl and rub in butter and cheese until mixture resembles breadcrumbs. Sprinkle with 2 tbsp cold water and mix in, using a round-bladed knife, to form a soft dough. Gather into a smooth ball. Wrap in cling film and chill for 30 minutes.
  2. Preheat oven to 200 degrees C. Peel and thickly slice the apples. Place sugar and lemon juice in a medium pan and heat, stirring, until sugar dissolves. Add apples; cover and cook over a low heat for 8–10 minutes, stirring occasionally, until the fruit is just softening but is not breaking up.
  3. With a slotted spoon, transfer apples to the tin, slightly over-lapping the slices. Stir the sultanas, mixed spice and zest into the juice in the pan; simmer for 2–3 minutes. Pour mixture over the apples and set aside to cool slightly.
  4. Roll out the dough on a lightly floured work surface to a round about 25 cm in diameter. Place over the apple filling and tuck the edges down inside the tin. Bake for 20 minutes or until the pastry is golden brown.
  5. Leave the tart to cool in the tin for 5–10 minutes, then carefully invert it onto a plate. Combine the yoghurt, honey and lemon rind and serve with slices of the warm tart.

Try this, too…

If you're busy, make the pastry and the filling a day ahead. Assemble tart and bake just before serving. * Instead of lemon rind, use grated orange rind in the fruit filling and yogurt accompaniment. * For a Pear and Walnut Tart, use firm, ripe pears instead of apples. Add 30 g chopped pecans or walnuts with sultanas and lemon rind.

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