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With guests for dinner it's time for me to make the one dessert
in my repetoire, with some help from my sous-chef Barbara.
It's simple to do: start with a layer of soft brown sugar with
cinnamon, arrange layers of sliced up apples on it then cover with
a circle of ready-made pastry. All of this in a loose-bottomed non-stick
tin that is greased, sides and bottom, with a little butter or margarine
and, just to be on the safe side, lined on the bottom with a circle
of greaseproof paper.
When it's all cooked, which in our oven was about 30 minutes, let
it cool, put a plate on top of it, carefully flip the whole thing
over and voila!  |
