Upside-Down Apple Tart

Name: Upside-Down Apple Tart
Ingredients: 3 small apples; 3 eggs at room temperature; 3 tablespoons unrefined sugar (molasses sugar); 3 tablespoons cognac (or milk or water); 3 tablespoons flour; 1 pinch of ground nutmeg; 4 cloves, ground; 1/2 teaspoon ground cinnamon; 1 level teaspoon ground ginger; caramel; 4 tablespoons sugar; 1 tablespoon water; 1 tablespoon butter

December 4, 2009

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The last upside-down tart of the year. I promise!

The novelty is using unrefined molasses sugar, a sugar with an extremely intense caramel aroma and a slightly bitter taste. If you haven't tried it yet, the flavor will surprise you. And I've added flavors found in gingerbread: cinnamon, cloves, and ginger of course.

Ingredients

3 small apples
3 eggs at room temperature
3 tablespoons unrefined sugar (molasses sugar)
3 tablespoons cognac (or milk or water)
3 tablespoons flour
1 pinch of ground nutmeg
4 cloves, ground
1/2 teaspoon ground cinnamon
1 level teaspoon ground ginger

Caramel

4 tablespoons sugar
1 tablespoon water
1 tablespoon butter

How to prepare upside-down apple tart

Put the sugar with water to caramelize over low heat, in a 20cm diameter ovenproof dish. Stir occasionally so it doesn't burn on the edges. When the caramel has a golden color, add the butter, turn off the heat, and stir until the butter is completely melted. Coat the sides of the dish with caramel too. Set aside.
Cut the apples into 8 wedges using this tool. I didn't peel the apples, but you can peel them if you prefer. Arrange them on top of the caramel (see photo).
Separate the egg whites from yolks.
Beat the egg yolks with the molasses sugar until the sugar is almost dissolved. Molasses sugar is stickier, so be patient at this step. Add the cognac and spices and mix well. Finally incorporate the flour.
Beat the egg whites until stiff peaks form and fold them into the batter in 3 stages, mixing gently with a whisk, from top to bottom so the foam doesn't deflate too much, otherwise the base of the tart won't be fluffy.
Pour the batter over the apples and bake at 180C (350F) for 15 minutes, then at 200C (400F) for another 15 minutes.
Run a knife around the edge of the tart to release it from the dish and invert it onto a serving plate. Serve warm or cold.