Comida Kraft
Recipe Box

Upside-Down Apple Tart

Upside-Down Apple Tart is rated 3.9886363636363638 out of 5 by 88.
Prep Time
20
min.
Total Time
40
min.
Servings

10 servings

With its cinnamon-flecked apples and the golden crust, this crowd-pleasing tart might be the most beautiful fall dessert you'll ever serve.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Melt butter in 10-inch ovenproof nonstick skillet on medium-low heat. Remove from heat. Add dry gelatin mix, cornstarch and cinnamon; stir 2 min. until gelatin is completely dissolved. 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. Serve topped with COOL WHIP.

Size Wise

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

Special Extra

Serve warm tart topped with a drizzle of caramel or butterscotch 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.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 230
Total fat 12g
Saturated fat 6g
Cholesterol 10mg
Sodium 200mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 20g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from After melting the butter in a ceramic baking dish in the oven (350), sprinkled the jello,... 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.
Date published: 2007-10-08
Rated 5 out of 5 by from DELICIOUS! 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!!
Date published: 2006-09-15
Rated 2 out of 5 by from I made this twice in one day. I made this twice in one day. Both times were a flop!! Lots of waste. Cook this on very low heat. I started on med and ended up with burnt jello and butter... the second time around was a bit better until it came out of the oven and was flipped onto the plate, juice went everywhere and was not fun to clean up. The only thing that I can say was good about this is that the apples did have a nice flavor. BIG BUMMER !!
Date published: 2006-09-22
Rated 4 out of 5 by from Loved this recipe. Loved this recipe. I had no problems with it at all. I made mine in a 9" cake pan as I do not have a skillet that will go in the oven. I used Golden Delicious apples instead as I find them firmer and I prefer to bake with a tart apple. I liked that it didn't have too much pastry. I also added lemon juice and zest to the whip cream to add to the hint of lemon on the apples. This dessert disappeared fast!!!
Date published: 2006-09-26
Rated 5 out of 5 by from I love to cook NOT bake! I love to cook NOT bake! but having 2 little kids in the house who happen to love apples and pies, I just have to do it! then I saw this recipe in my mail and I said to myself... i can do this, its easy. And sure it was. I took it to a friends dinner party and they all thought I was the BEST cook ever and it was the BEST apple tart, Most of all my kids adore me more! What can I say, it was great! THANKS!!!
Date published: 2006-10-03
Rated 4 out of 5 by from I didn't know how the gelatin was supposed to dissolve so I ended up cooking it on the stove top... I didn't know how the gelatin was supposed to dissolve so I ended up cooking it on the stove top longer than the time specified. I didn't burn it but it got pretty brown. Also, if you layer the apples on the bottom and then just lay the others on top they don't get the gelatin mixture on them. I also added a 1/4C of butter. My work friends ate this up in no time flat. I will make it again soon.
Date published: 2006-09-21
Rated 1 out of 5 by from The butter mixture was dry? The butter mixture was dry??? When I layered the apples on this mixture and turned the heat down to med/low to cook for 8 minutes, the mixture did not have any moisture to cook????? I had to scoop out the apples and some of the mixture and put them in a pie plate and used a pie crust on top and baked it as a pie anyway. Not sure what I did wrong? Please let me know. I will try this again???
Date published: 2007-10-05
Rated 5 out of 5 by from This recipe was SO good and easy. 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.
Date published: 2007-10-08
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