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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a cook

posted:9/19/2006

I'm glad to see a couple others had the problem of the jello not dissolving. I kept stirring and finally thought maybe I read something wrong. When I added the apples they smelled burned. Fortunately I had only added a few apples. I threw out what I had an made a delicious apple pie instead.

maggie223

posted:9/19/2006

it tasted great but didn't look at all like the picture. i will make it for home again but not to bring to any functions. very easy.

mishka72

posted:9/18/2006

My kids loved it! The lemon jello gave the recipe great sweetness and tang.

gardengirl18509

posted:9/17/2006

I followed the recipe, and the tart was very watery when I turned it over onto the dish. I had to add cinammon and sugar to sweeten the tart, and put it back in the oven. Too complicated!

a cook

posted:9/17/2006

Great recipe. I used sugar-free jello and sugar-free Cool Whip. I made a mess turning over from the skillet to the plate, but it didn't change the delicious-ness of this dessert.

Eileen0971

posted:9/16/2006

It is simply delicious. Even without the cool whip!! I didn't have a ovenproof skillet, so made it in my cast iron skillet. But, I found it simple and really delicious.

jolo43

posted:9/15/2006

Easy and quick to make. Very tasty and will be making this dessert very sooooooon!

cbwal

posted:9/15/2006

When I added the gelatin to the butter it appeared to be crystallized and as I continued to stir, thinking it would eventually melt, it remained in a crystallized state and eventually the butter started separating from the mix.

farahmone

posted:9/15/2006

DELICIOUS! It really tasted like it was bought. I used light butter & sugar free jello. Added an extra tbs of butter, extra cinnamon to taste, & brown sugar. While it simmered, I sprinkled cinnamon/brown sugar on the surface apples, covered & let simmer for longer than 20 min. Then I scooped out the whole mixture, laid in the pie crust. Used a 2nd crust to fit on top of the pie, so that it had a top & bottom layer. Baked, served w/ scoop of vanilla ice cream - SUPERB!!

Straitlove

posted:9/14/2006

I am a failure at pies..either too done or too undercooked. This was a fail proof pie for me. It was delicious, easy and gone in a snap! Try it and share it with everyone you know. They'll thank you!