* Exported from MasterCook * Upside Down Apple Tart With Orange And Oatmeal Pastry Recipe By : Josceline Dimbleby Serving Size : 6 Preparation Time :3:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c All-purpose flour 1/2 c Oatmeal 1/2 c Superfine sugar 1/4 ts Salt 8 tb Butter 1 Orange zest -- finely grated 1 tb Fresh orange juice -- up to 2 tb 1 1/2 lb Apples 4 tb Fresh lemon juice 2 tb Orange marmalade -- fine-cut 2 tb Honey 4 Cardamom pods -- up to 5, - seeds only, finely ground This upside-down tart combines apple with the wonderfully compatible flavors of cardamom, honey, and orange, plus oatmeal gives it a nutty crunch. The tart can be made in advance, kept in the cake pan and reheated. I sometimes use a shallow heart-shaped pan which looks especially pretty for a party. If you can find them, quinces make a wonderful substitute filler, but they will need to be precooked for a while. Pastry: Put the flour, oatmeal, sugar, and salt into a food processor and process just once to mix. Cut the butter into small pieces, add to the flour mixture in the food processor and process again only briefly, just until the mixture resembles rough breadcrumbs. Add the finely grated orange zest and, with the motor running. pour in enough orange juice, processing very briefly, for the dough to begin to stick together. Pat the pastry into a ball, cover it with plastic wrap and leave it in the refrigerator to chill while you prepare the apples. Smear a little butter over the base and sides of a 7-1/2 to 8" cake pan. Don't use a pan with a loose base. Peel the apples, and, using a very sharp knife, cut each apple in half and cut out the cones. Slice the apples thinly into half-moons. Put the slices into a bowl and sprinkle them immediately with lemon juice as you cut them to prevent them discoloring. Put the marmalade and honey into a bowl with the ground cardamom seeds. Stir together, and spread the mixture over the bottom of the buttered cake pan. Arrange the apple slices neatly overlapping in the pan. Take the pastry from the refrigerator and, using a well-floured rolling pin, roll it out very lightly on a floured board a little larger than the cake pan. Carefully roll back the pastry over the rolling pin and place it on top of the apples in the pan. If the pastry should break at all, don't worry, simply press it together again. Press the overlapping pastry edge down into the sides of the pan and pierce two holes in the top to allow the steam to escape. Preheat oven to 400°F. Baking time: 1 hour 10 minutes Cook the tart in the center of a preheated oven, 400°F, for 25 minutes, then turn the oven down to 325°F for 30 minutes. Finally, turn off the oven, open the door slightly and leave the tart in the warm oven for a further 10 to 15 minutes before removing it. To Serve: Slide a knife around the edges of the cake pan and carefully turn the tart out, upside-down, on to a flat serving plate. Serve the tart warm with creme fralche, cream or plain yogurt, either as a dessert or for a luxurious tea party. Recipe FROM: The Practically Vegetarian Cookbook, 1994 Posted by: Pat Hannema , Jun 30, 1997 - - - - - - - - - - - - - - - - - -