I love upside-down tarts (excuse the suggestive description!) and cannot stop making different variations. This one is made with sugared and spiced filo pastry and the apples are cooked gently until they go a beautiful shade of pink. Serve with cream or crème fraîche. The tart can be made in advance up until the second cooking stage or cooked beforehand and reheated.
Sprinkle with the remaining orange rind and cover with foil. Bake on the centre shelf of the oven for 1½-2 hours, until the apples are tender, then carefully pour any apple juice into a saucepan and boil fiercely until syrupy. Pour back over the apples and leave until cold.
Gently melt the remaining butter in a saucepan and remove from the heat. Put a rounded tablespoon of caster sugar in a small bowl and stir in the ground spices. Lay a sheet of filo pastry on top of the apples, folding the edges in to fit the dish. Brush with melted butter and scatter lightly and evenly with
© 1997 Josceline Dimbleby. All rights reserved.