Upside-down Apple Tart

Something of a hybrid between Tarte Tatin and Tarte aux Pommes.

• Make Sweet Dough pastry as Yard's Secrets of Baking, a half quantity;
• Shape dough into burrito shape, wrap in plastic;
• Chill dough for 4 hours, and 20mins in freezer at end, or 1 hour in freezer;
• Preheat oven to 250C/475F/Gas 9;
• Peel and core the apples, and cut each into 8-12 flat half-slices (2 by 4-6);
• Toss apple gently in lemon juice (flavours and prevents browning);
• Sprinkle 3½oz sugar in pan on medium heat, stirring frequently to bring to caramelise a little to a light golden colour and avoiding burning;
• Remove from heat, flatten sugar, drain apples and arrange apple in layers on top of sugar;
• Sprinkle spices on top or under top layer or between layers;
• Cook 10 mins until apples soften slightly and begin to release liquid;
• Remove from oven, and turn it down to 205C/400F/Gas 7;
• Sprinkle remaining sugar on top;
• Cover with thin slices of butter (gaps OK);
• Grate the pastry with coarsest side of a cheese grater for even coverage;
• Use long strokes, and do not press down;
• Bake until pastry is golden brown, about 20-25 mins;
• Remove and leave for a couple of minutes;
• Ease pastry from side using a knife if it is attached;
• Invert onto heatproof platter, and tap sharply but gently if necessary (it may take a moment to release, because the filling has to tear away from the skillet bottom;
• Serve with something simple: cream, ice cream or crème fraȋche.
• Can be allowed to cool in pan for transport, and gently reheat on stove to aid release.

• 2006/09/02: Made sweet dough by hand.  The sugar liquefied (maybe too hot), and then I had to let the sugar candy cool in the bottom.  There seemed to be a lot of spice.  Maybe halve it?  FAILED: Apple barely cooked, yet thin liquid came out, also spices had not been distributed.  Need to cook apple for longer.  Also, syrup effect at beginning was a failure, since syrup remained stuck to bottom of pan.  Maybe toss apple in spices.

•  bit.