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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.
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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