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Upside-Down Apple Tart

Upside-Down Apple Tart recipe
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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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.
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.
posted:
9/18/2006
My kids loved it! The lemon jello gave the recipe great sweetness and tang.
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!
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.
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.
posted:
9/15/2006
Easy and quick to make. Very tasty and will be making this dessert very sooooooon!
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.
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!!
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!
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