Upside-Down Apple Tart

photo by:kraft

With its caramelized apples and golden crust, this just might be the most beautiful fall dessert you'll ever serve. And, you have our word that it'll also be one of the ea...read more

time

prep:

10 min

total:

38 min

servings

total:

10 servings, one slice each

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what you need

1/4

cup (1/2 stick) butter

pkg. (4-serving size) JELL-O Lemon Flavor Gelatin

Tbsp. cornstarch

1/2

tsp. ground cinnamon

Golden Delicious apples, peeled, cored and quartered

refrigerated ready-to-use ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 400°F. Melt butter in 10-inch ovenproof nonstick skillet on medium-low heat. Add dry gelatin mix, cornstarch and cinnamon; stir until well blended. Arrange single layer of apples, cut-sides down, in skillet. Top with any remaining apples.

COOK on medium-low heat 8 min.; top with pie crust. Cut several slits in crust with sharp knife. Place in oven.

BAKE 20 min. or until crust is golden brown and apples are tender. Cool 3 min. Using oven mitts, place large serving plate on top of skillet. Carefully turn skillet over onto plate. Remove skillet. Slice tart while still warm. Top each serving with about 2 Tbsp. of the whipped topping.

Kraft Kitchens Tips

Size-Wise

This warm tart makes a nice dessert to serve a crowd at your next gathering this Fall.

Jazz It Up

Serve warm tart topped with a drizzle of KRAFT Caramel Sauce.

How to Ovenproof a Regular Skillet

Don't have an ovenproof skillet with a metal handle? No problem. You can easily ovenproof a regular skillet by wrapping the handle in a double layer of foil before using as directed.

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dorisIam

posted:10/29/2007

Simple and delicious! I plan to try it with sugarfree Jell-O. Possibly a disaster!

a cook

posted:10/29/2007

I enjoyed this, the rest of my family not so much. It is a tart tart!

Mar107

posted:10/25/2007

The taste was very good, however the mess I had when I flipped the tart onto a plate was unreal. I would use the ingredients in a pie plate with crust but will not do the baking in the pan.

wanmum

posted:10/16/2007

this recipe was easy and vey tasty I also substituted sugar free jello because i have 2 diabetics in my home it still tasted very good

elhult

posted:10/13/2007

Different flavor with the lemon jello, gave it a nice tang. It was easy to make and something different. I will make it again.

Lilli11

posted:10/10/2007

Had company for dinner. And we all thought it was superb, and yes i will make it again. Loved that little tart flavor.

a cook

posted:10/10/2007

Really was very delicious. My husband who is not an apple pie eater really enjoyed it too.

ladyhermit

posted:10/8/2007

Liked the ease of the receipe however I used sugar free jello and the tart was a "little tart" for my husband's taste. Think I'll try a different flavor jello or add a little sweetener with the lemon jello.

stephaniealyce

posted:10/8/2007

This recipe was SO good and easy. I followed the instructions exactly and absolutely no problems. The only thing I did was I used 6 apples instead of 7 ('cause I got tired of peeling, and it looked like enough). I will use 7 the next time, because the tart could have used some more apple. However, it was delicious! My husband loved it and I will be making it for our next dinner guests.

Jam Lady2

posted:10/7/2007

After melting the butter in a ceramic baking dish in the oven (350), sprinkled the jello, cornstarch, and cinnamon on top of the melted butter. Added the apple slices, first in a single layer, then piled all the rest on top. (used more apples of 4 different varieties), really piled high. Poured on top of apples a small amount of white Karo syrup, some vanilla flavoring and a small amount of brandy. Baked in the oven abour 25 minutes. Removed from oven and flopped a refrigerated pie crust over the top of the piled up apples. Returned to oven and baked until the crust was golden and apple juice bubbling. Served warm with vanilla ice cream. Very delicious and will definitely make it again.