A simple crust; under that,
some carmelized apples; and under those, a gooey cinnamon syrup.
Now flip the whole thing over -- yes, just like that -- and you
have a lovely, sticky dessert, waiting for a few dollops of whipped
cream and someone with a sweet tooth.
Cinnamon
Apple Tart
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 carefull invert; cut tart into
wedges and top with whipped cream.
