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

1. In a small skillet, heat 3/4 cup sugar, stirring constantly, until it is liquified and just golden.
2. Remove from the heat and quickly pour into
3. a 10-inch pie plate; set aside.
4. In a small bowl, combine the flour, cinnamon and remaining sugar.
5. Arrange half of the apples in a single layer in a circular pattern in pie plate.
6. Sprinkle with half of the sugar mixture.
7. Arrange half of the remaining apples in a circular pattern over sugar; sprinkle with the remaining sugar mixture.
8. Place remaining apples over all, keeping the top as level as possible.
9. Dot with butter.
10. Roll out pastry to 9-inch; place over apples, pressing gently to completely cover.
11. Do not flute.
12. Bake at 400u0b0 for 50 minutes or until golden brown and apples are tender.
13. As soon as tart comes out of the oven, carefully invert onto a large serving plate and remove pie plate.
14. Cool.
15. Yield:
16. 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=709102 (may not work)