Title: Upside-down apple tart
 Categories: Pies, Desserts, Low-cal, Low-fat
      Yield: 8 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Sifted cake flour
    1/2 c  Plus 3 Tb sugar, divided
      3 tb Margarien, cut into small
           -pieces and chilled
      2 tb Ice water

MMMMM--------------------------FILLING-------------------------------
      5 md Golden Delicious apples
           -about 2 lbs, each peeled
           -and cut into 8 wedges
      1 tb Lemon juice

MMMMM---------------------------SAUCE--------------------------------
      2 tb Brown sugar
    1/4 c  Plus 2 Tb vanilla low-fat
           -yogurt
      1 tb Low-fat sour cream
 
  CRUST Combine flour and 2 tablespoons sugar in a bowl; cut in
  margarine with a pastry blender until mixture resembles coarse meal.
  Sprinkle ice water, 1 tablespoon at a time, over surface; toss with a
  fork until dry ingredients are moistened and mixture is crumbly. (Do
  not form a ball) Press mixture into a 4 inch circle on heavy duty
  plastic wrap, and chill 15 minutes.  Roll dough, still covered, to an
  11 inch circle. Place in freezer 10 minutes or until plastic wrap can
  be easily removed. FILLING Combine apples, 1 tablespoon sugar, and
  lemon juice in a bowl; toss well. Let stand 15 minutes.  Wrap handle
  of a 10 inch heavy skillet with aluminum foil. Sprinkle remaining 1/2
  cup sugar in skillet, and place over medium heat. Caramelize by
  stirring often until sugar melts and is golden (about 6 minutes). Add
  apple mixture, and cook 5 minutes or just until apples are tender,
  stirring constantly.  Remove from heat. Remove plastic wrap from
  dough.  Place dough on top of apples in skillet, gently tucking dough
  around edge of skillet. Cut slits in dough for steam to escape. Bake
  at 425 degrees for 20 minutes or until browned. Invert onto a serving
  platter. SAUCE Combine brown sugar, yogurt, and sour cream; stir
  well. Drizzle over warm tart.