Cinnamon Apple Tart
An upside-down, red-hots cinnamon candied apple tart served with sweetened whipped cream.
3/4 cup red-hot cinnamon candies
2 tablespoons water
2 tablespoons light corn syrup
2 tablespoons firmly packed brown sugar
2 tablespoons butter
5 tart apples, cored, peeled and thinly sliced
1 (9-inch) pie crust
1/2 cup whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
- Preheat oven to 425°F (220°C). Lightly butter a 9-inch round cake pan; set aside.
- In a saucepan heat cinnamon candies, water and corn syrup to boiling; reduce heat and simmer uncovered, stirring occasionally, until candies are partially dissolved, about 10 minutes. Pour the mixture into prepared pan; cool.
- Heat brown sugar and butter in a large heavy skillet over medium-high heat, stirring constantly, until sugar is dissolved; add apples. Cook and stir until apples are tender-crisp, about 3 to 4 minutes; cool. Remove from heat and arrange apples on the cinnamon mixture in the cake pan.
- Roll pie crust into a 9-inch circle on a floured board; place pastry circle on top of apple mixture and bake until light brown, about 40 to 45 minutes. Remove from oven and cool for about 1 hour.
- Beat cream with sugar and vanilla in a chilled mixing bowl until stiff. Cover cooled tart with a serving plate and carefully invert; cut tart into wedges and top with whipped cream.
Makes 8 servings.