Name: Upside-down apple tart with custard
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 3 pink-skinned apples; 2 tablespoon water; 30 gram reduced-fat dairy spread (40% fat); 2 tablespoon firmly packed brown sugar; 1 sheet reduced-fat puff pastry, thawed; 1 tablespoon custard powder; 2 tablespoon caster sugar; 1 cup skim milk; 1 teaspoon vanilla essence

Ingredients

3 pink-skinned apples

2 tablespoon water

30 gram reduced-fat dairy spread (40% fat)

2 tablespoon firmly packed brown sugar

1 sheet reduced-fat puff pastry, thawed

1 tablespoon custard powder

2 tablespoon caster sugar

1 cup skim milk

1 teaspoon vanilla essence

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced).

2.Peel and core apples; cut into eighths. Combine apple and water in a frying pan over moderately low heat. Simmer, covered, 20 minutes, or until apples are almost tender, turning occasionally.

3.Add dairy spread and brown sugar; stir until sugar is dissolved. Simmer, covered, 10 minutes, or until apples are tender and caramelised.

4.Arrange apple wedges in base of a 23cm pie dish; scrape caramel mixture from pan over apple.

5.Place pastry sheet over apple; trim edge. Tuck excess pastry into dish, around apple.

6.Place dish on a baking tray. Bake 15 minutes, or until pastry is puffed and golden. Stand 5 minutes; invert pie onto a serving plate.

7.Place custard powder and caster sugar in a saucepan. Stir in a little of the milk, to form a smooth paste. Gradually stir in remaining milk.

8.Stir over moderate heat until mixture boils and thickens; simmer, stirring, 1 minute. Remove from heat; stir in essence. Serve tart with custard.

We used Pink Lady apples, as they hold their shape during cooking. If using an ovenproof frying pan, don’t remove cooked apple. Top with pastry, then bake.
Note

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Ingredients

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