Caramel Apple and Hazelnut Upside Down Tart with Berry Sauce and Crème Fraiche

Yield: one 9-inch tart

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free



Preheat oven to 425° F.

In a 9-inch tart or cake pan, spread the butter generously over the bottom of the pan and sprinkle the brown sugar over the surface of the butter. Scatter the hazelnuts and raspberries over the brown sugar. (Since this is an upside down tart these ingredients will be the caramel glaze on the top of your tart when you invert it out of its pan.)

Trim the ends off of each apple and cut them in half lengthwise. With a Parisian scoop (melon baller) or paring knife, remove the core. Cut each apple into thin slices and squeeze a little lemon juice over each. (I opt to leave the peel on the apples. It gives the tart a beautiful rosy glow and maintains more of the apple's goodness.)

Arrange the apple halves, curved side down, on top of the other ingredients in the tart pan. Pack them in tightly. You may need to cut some of the halves into half again to wedge smaller sets of slices into smaller spaces. The apples will soften and shrink a bit during the cooking process, so you can afford to pile them in! (As Ciscoe says, it's just like paving a patio ...) Sprinkle the apples with the cinnamon sugar mixture and drizzle with the Grand Marnier.

Cut the puff pastry sheet into a circle just slightly larger than your tart pan and drape the pastry over the apples, tucking the edges in. Bake the tart until the pastry is a deep golden brown, about 20 to 25 minutes. Let the tart rest for about 15 minutes and then invert it by placing a serving platter over the top of the pan. Using hot pads, grasp the tart pan and the platter together and flip the whole set over. (Be careful, as the tart is juicy and the juice may still be hot!) Set the platter down and remove the tart pan. Voila!

To serve

Sprinkle the surface of the tart with powdered sugar and garnish it with camellia leaves, raspberries and fresh flowers. Cut it into wedges (any size you like) and serve them on dessert plates drizzled with crème fraiche and berry sauce.

Recipe by Lynne Vea, PCC Chef

Source: “Gardening with Ciscoe” February 10, 2007

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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