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Upside-Down Apple Tart

Upside-Down Apple Tart recipe
photo by:kraft
With its cinnamon-flecked apples and the golden crust, this crowd-pleasing tart might be the most beautiful fall dessert you'll ever serve.
10 min
38 min
10 servings, one slice each
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Simple and delicious! I plan to try it with sugarfree Jell-O. Possibly a disaster!
I enjoyed this, the rest of my family not so much. It is a tart tart!
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.
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
Different flavor with the lemon jello, gave it a nice tang. It was easy to make and something different. I will make it again.
Had company for dinner. And we all thought it was superb, and yes i will make it again. Loved that little tart flavor.
Really was very delicious. My husband who is not an apple pie eater really enjoyed it too.
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.
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.
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.
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