Apple Tart "Upside Down"

Ingredients for 1 servings:

• 750 g apple slices (apple wedges)
• 100 g butter
• 100 g sugar
• 1 tsp cinnamon powder
• 50 g almond sticks
• 50 g cranberries, dried
• 125 g butter
• 125 g sugar
• 250 g wheat flour type 550
• 1 pinch of salt
• 2 tbsp cream
• 2 tbsp breadcrumbs, toasted, for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 35 minutes

from fallen fruit, from a 28 to 30 cm tart tin

For the filling: Heat the butter and sugar in a large pan and melt the sugar, stirring constantly. As soon as the mixture begins to brown, add the apple slices. The caramel will clump slightly but will dissolve over time as the liquid evaporates. Once the liquid has become a thick pastry, remove the apples from the heat. For the pastry: Knead the butter, sugar, flour, salt, and cream into a shortcrust pastry. Line a 28-30 cm tart pan with parchment paper. Wet the paper slightly to make it easier to fit into the pan. Leave the edges of the paper hanging over. Now take a small portion of the pastry, roll it into a “sausage,” and press it into the pan to form the edge. Add the apples. Sprinkle the finely chopped dried cranberries and almonds over the apples. Roll out the remaining pastry between two layers of plastic wrap and place this sheet of pastry on top of the apples. Seal the pastry firmly against the edges. Prick the pastry several times. Bake the tart in a preheated oven at 180°C (top/bottom heat) for about 30 minutes, until the pastry has taken on a nice golden color. After baking, let the tart cool completely, then turn out onto a board and remove the baking paper. Sprinkle the tart with toasted breadcrumbs and serve with cinnamon whipped cream.