Apple Tart

• 1 cup sugar, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 medium tart apples, peeled and thinly sliced
• 1 tablespoon butter
• Pastry for a single-crust pie

1. In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat.
2. In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half of the apples in a single layer in skillet. Sprinkle with half of the sugar mixture. Arrange half of the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter.
3. Roll out pastry to 11-in.; place over apples, pressing gently to completely cover. Do not flute. Bake at 400u0b0 until apples are tender and golden brown, 50 minutes. Cool 5 minutes before inverting onto a serving plate.

sugar, flour, ground cinnamon, tart apples, butter, pastry

Taken from www.tasteofhome.com/recipes/apple-tart/ (may not work)