Recipe: Upside-down apple tart for autumn

"It requires the fruit to simmer in a slick of butter and sugar until a burnished caramel forms and the fruit softens. Apples are fine fall contenders for this seasonal tart. They are firm enough to hold their shape while acquiescing to the bubbling caramel, as they soften and release their flavorful juices into the filling. Once inverted, the fruit on the bottom of the pan becomes the glorious, lacquered top to the tarte."

"A simple sour cream pastry is a go-to base for the tart. It yields a crumbly cookie-like crust, which is irregular and forgiving helpful for the novice baker. As the tart bakes in the oven, the caramel from the fruit filling will bubble up in spots through the crust. The crust will continue to bake, and when it's finished and cooling, the wayward caramel will harden and coat the crust with a shiny shellac of sweetness."

Autumn apples caramelize in butter and sugar until a burnished caramel forms and the fruit softens, yielding a lacquered, inverted topping once the tart is flipped. Granny Smith apples are recommended because they hold shape while releasing flavorful juices into the filling. A sour cream pastry creates a crumbly, cookie-like crust that is irregular and forgiving for novice bakers. During baking the caramel will bubble up through the crust and then harden into a shiny shellac as the tart cools. The recipe provides preparation times, a yield for eight, ingredient lists, and a simple sequence for making dough and assembling the tart.

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