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| Apples and Honey Tart
1/3 cup honey 2 tablespoons fresh lemon juice 3 medium Granny Smith or Rome apples, peeled, cored and cut into 8-10 wedges 3/4 cup sugar 6 tablespoons margarine, softened 1/4 cup packed dark brown sugar 1 teaspoon vanilla 2 large eggs 1 teaspoon grated lemon rind, (only yellow not white pith) 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon sugar 1/2 teaspoon ground cinnamon Preheat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray. Combine the honey and lemon juice in a large nonstick skillet. Bring to a simmer over medium heat. Add the apples; cook 12-14 minutes or until almost tender, stirring occasionally to coat the apple wedges. Remove skillet from heat and set aside. In the bowl of a mixer, combine the 3/4 cup sugar, margarine, brown sugar, and vanilla. Beat on medium until well blended, about 45 seconds - 1 minute. Add the eggs and beat. Beat in the grated lemon rind. In a separate bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Gradually add the flour mixture to the batter. Beat on low until blended. Pour the batter into the prepared pan. Remove the apples from the skillet with a fork or slotted spoon, discarding liquid. Arrange the apples in a concentric spoke-like design on top of the batter. Combine 1 tablespoon of sugar with the cinnamon. Sprinkle evenly over the tart. Bake for 1 hour. Cool completely and release the sides of the springform pan. Yield: 8-10 servings Source: "Kosher by Design" , Artscroll Publishers 2003 Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By aaron_finster@... |