Montignac Upside-Down Apple Tart

Serves 4
Preparation : 30 minutes
Cooking time : 25 minutes


3 eggs + 1 yolk egg
2 ¼ lb (1 kg) apples
4 oz (120 g) fructose
5 oz (150 g) almonds powder
Olive oil


  • Preheat the oven to 200° C (400° F, gas mark 5).
  • Peel, core and quarter the apples.
  • In the pan, cook gently the apples with a little of olive oil for 10 minutes and stir continuously.
  • Sprinkle with ¾ of the fructose and allow to caramelise a little.
  • Oil a cake mould.
  • Arrange the apple quarters on the bottom of the mould.
  • Break the eggs into a bowl. Add the yolk and the fructose. Beat together.
  • Add the almonds powder.
  • Pour the mixture onto the apples.
  • Put in the oven and cook for 12 to 15 minutes.
  • Remove from the oven and allow to cool 20 minutes.
  • Turn over the mould on a big plate and leave the mould on the top for at least 30 minutes.
  • Turn out from the mould just before serving.


You can find this recipe in Montignac diet cookbook  (Alpen Editions)

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