For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This recipe is my personal favorite. My family even prefers this wonderful tart over traditional apple pie. I hope you enjoy it, too. -Marilyn Begres, Dexter, Michigan
- 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
- In a small skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and just golden. Remove from the heat and quickly pour into a 10-in. 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 circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter.
- Roll out pastry to 9-in.; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° 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.
Originally published as Apple Tart in Taste of Home August/September 1994, p25
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