Apple Tart
- 1 c. sugar, divided
- 2 Tbsp. all-purpose flour
- 1/2 tsp. ground cinnamon
- 6 medium baking apples, peeled and thinly sliced
- 1 Tbsp. butter or margarine
- pastry for a single-crust pie
- In a small skillet, heat 3/4 cup sugar, stirring constantly, until it is liquified and just golden.
- Remove from the heat and quickly pour into
- a 10-inch pie plate; set aside.
- In a small bowl, combine the flour, cinnamon and remaining sugar.
- Arrange half of the apples in a single layer in a circular pattern in pie plate.
- Sprinkle with half of the sugar mixture.
- Arrange half of the remaining apples in a circular pattern over sugar; sprinkle with the remaining sugar mixture.
- Place remaining apples over all, keeping the top as level as possible.
- Dot with butter.
- Roll out pastry to 9-inch; place over apples, pressing gently to completely cover.
- Do not flute.
- Bake at 400u0b0 for 50 minutes or until golden brown and apples are tender.
- As soon as tart comes out of the oven, carefully invert onto a large serving plate and remove pie plate.
- Cool.
- Yield:
- 8 servings.
sugar, flour, ground cinnamon, baking apples, butter, pastry
Taken from www.cookbooks.com/Recipe-Details.aspx?id=709102 (may not work)