Upside-down apple tart
“This is my version of a tasty apple tart,” says Eirene Spanellis Hoving from Swakopmund in Namibia.
1 tart Preparation time: 15 minutes Cooking time: 20-30 minutes Baking time: 25-30 minutes
5 apples, peeled and cut
into thin wedges
15 ml (1 T) ground cinnamon 250 ml (1 c) sugar
100 g butter pinch of salt
1 roll (400 g) puff pastry vanilla ice cream to serve,
Preheat the oven to 200 °C. Grease a 19 cm tart tin with nonstick spray.
1 Put the apples, cinnamon, sugar, butter and salt in a saucepan and simmer over medium heat until the sugar has caramelised and the apples are almost soft, about 20-30 minutes. Leave to cool.
2 On a lightly floured surface, gently roll out the pastry, just big enough to cut out two 19 cm circles. Brush a little of the apple syrup on one of the pastry circles and place the other on top of it, lining them up perfectly.
3 Spoon the cooled apple mixture into the prepared tart tin and spread evenly. Cover with the pastry circles, tucking down the sides around the filling. Bake for 25-30 minutes or until the pastry is cooked and golden brown.
4 Invert the tart so the apples are on top. Serve with vanilla ice cream, if preferred.