Upside-down Apple Tart made with Cheese Dots crust?! Well yes!!!
How to make
We were inspired by Audrey Le Goff's Tarte Tatin recipe. She is the talented author of the book Rustic French Cooking Made Easy, inspired by her blog Pardon Your French.
For our version though, you will need to get your Cheese Dots out of the freezer and let it come to room temperature.
In the mean time:
Peel, core and quarter the apples. You could even cut them in 8 if you prefer. Mix in the lemon juice to make sure they won't brown.
Melt the sugar in a pan over medium/low heat, then add in the butter. Mix gently. - If baking in the cast iron pan, use it to melt the sugar.
Add the apples, mix and cover.
Cook for 15-20 minutes, mixing the apples every now and then and putting the lid back on - the lid will create moisture and prevent the caramel to burn and become bitter. It will also help with cooking the apples.
While that is cooking, preheat oven to 430F and press all your Cheese Dots together to form one big dough.
Using a silicone mat (or parchement paper), roll the dough flat, just enough to cover the pan, with a rolling pin. Poke holes with a fork. Set aside.
If using a pie tin, grease it with butter.
Once the apples are cooked, take them out of the pan and bring the sauce to a simmer to thicken. Turn it off and set aside.
Place the apples in the pie tin, cut side up in a circular pattern. Drizzle the caramel over the apples.
Now get your Cheese Dots sheet and place it on top of the apples. Tuck in any remaining dough, you can either use a spatula to push it down or curl up the sides.
Place the tarte in the oven for 10 minutes, then reduce heat to 375F and bake for another 20 minutes.
Let the pie cool down just a bit, then flip it upside down onto a serving plate. Don't wait too long for it to cool down otherwise the caramel will harden and the tarte won't come out from the tin/cast iron.
For 7" pie tin or cast iron:
6 cheese dots - thawed
4 honey crisp apples
1 tbsp lemon juice