Sunken Apples and Honey Tart
From “Kosher by Design” by Susie Fishbein
Submitted by Benjamin L.
Makes 8-10 servings
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 head 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 to 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 a low until blended.
Pour batter into the prepared pan. Remove the apples from the skillet with a fork or slotted spoon, discarding liquid.
Arrange the apple slices 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.