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Preheat the oven to 220°C.
Peel the apples. Cut them in four and remove the core.
Put the sugar cinnamon into the deep cake tin and dot it with pieces of butter. Arrange the apples in a crown in the tin and cover them with the flaky pastry.
Cook in the oven for about 45 minutes. Leave to cool.
Remove from the tin a serve as a dessert with custard, fresh cream or vanilla ice-cream.
You can substitute pears for the apples and add 50g of flaked almonds.
Think of buying fresh flaky pastry instead of frozen.
The upside-down apple tart can only be made in a deep cake tin.