apple caramel flip tart.

this sticky tart recipe is baked upside down with pastry on top, then flipped right side up before serving.

1 T butter

1/4 t ginger

1/4 t cinnamon

1/2 cup caramel or butterscotch sauce

3 to 4 large apples, peeled & wedged

2 to 3 t cornstarch

1/2 package frozen puff pastry, thawed

{or homemade pastry if you're feeling ambitious}

preheat oven to 400. over medium heat, melt butter in a 10 in non-stick oven-proof frying pan. add spices & stir until fragrant. Add caramel sauce & stir until bubbly. toss apples with cornstarch, then add caramel. stir and turn apples to evenly coat. gently simmer until apples soften & sauce is very thick, 8 - 10 minutes.

if apples are super juicy or caramel sauce is quite runny, use full amount of cornstarch to thicken.

roll pastry into a 12 in circle. arrange pastry over apples in frying pan. roll under overhanging pastry & tuck under between apples and pan. bake until pastry is puffy & golden, 25-30 minutes.remove & let stand 10 minutes. place large plate over frying pan & quickly flip over onto plate.

yum!

pie plate method: if you don't have an oven-safe frying pan, follow above directions to cook apple mixture, but transfer into generously buttered pie plate to bake.