*  Exported from  MasterCook  *
           Upside Down Apple Tart with Orange and Oatmeal Pastry
 Recipe By     : The Practically Vegetarian Cookbook; Josceline Dimbleby
 Serving Size  : 6    Preparation Time :3:00
 Categories    : Desserts                         Eat-lf
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          all-purpose flour
      1/2  cup           oatmeal
      1/2  cup           sugar -- superfine
      1/4  teaspoon      salt
                         butter (8 tablespoons) -- see note
    4      tablespoons   diet margarine
    1                    orange zest -- finely grated
    1      tablespoon    fresh orange juice -- (1 to 2)
    1 1/2  pounds        apples
    4      tablespoons   fresh lemon juice
    2      tablespoons   orange marmalade -- fine-cut
    2      tablespoons   honey
                         cardamom seeds -- from 4-5 pods,
                         -- finely ground
 TO MAKE THE PASTRY (FOOD PROCESSOR): 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-inch 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
 OVEN 400F. (Baking: 1 hr 10 mins)
 Cook the tart in the center of a preheated oven. 400F, for 25 minutes, then
 turn the oven down to 325F for 30 minutes. Finally, turn off the oven, open
 the door slightly and leave the tart in the warm oven for a further 10-15
 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.
 As described in book: This upside-down tart combines apple with the
 wonderfully compatible flavors of cardamom, honey and orange and 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.
 Recipe from The Practically Vegetarian Cookbook, by Josceline Dimbleby,
 Random House, 1994:126. NOTE -- McServing 1/8th with 8T butter: 330 cals,
 32.1% ff (12.2 g fat, 31 mg cholesterol).  Serving 1/8th with 4 T diet
 margarine: 255 cals, 12.4% ff, 3.6 g fat. 
 1/6th with 4 T diet margarine: 305 cals  and 4.9 g fat. 
   06/30/1997 Contact: phannema@wizard.ucr.edu http://wizard.ucr.edu/~phannema
 fiber = 2.7 g or 9% on 2500 cal-diet
 Tested one fourth the amount of 'butter' and added 1 pureed banana (1/3
 cup" and crust was tough.  Just use margarine.  Refrigerate unused portions.
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