Cinnamon-Apple Tart

Cinnamon-Apple Tart

1/4 cup cinnamon candies
2 tablespoons water
2 tablespoons light corn syrup
2 tablespoons packed brown sugar
2 tablespoons butter or margarine
5 medium apples (such as Rhode Island,
Greening or Winesap), pared and thinly
sliced (about 5 cups)
1 package (11 ounces) pie crust mix or
sticks
¥2 cup chilled whipping cream (optional)

Heat cinnamon candies, water and corn syrup to boiling;
reduce heat. Simmer uncovered, stirring occasionally, until
candies are partially dissolved, about. 10 minutes. Pour
cinnamon mixture into ungreased round layer pan, gxll/2
inches. Cool.


Heat brown sugar and butter in 10-inch skillet, stirring
constantly, until sugar is dissolved. Add apples. Cook and
stir until apples are crisp-tender, 3 to 4 minutes. Cool.
Heat oven to 425°. Arrange apples on cinnamon mixture in
pan. Prepare pastry for One-Crust Pie as directed on pie
crust mix package. Roll pastry into g-inch circle on floured
cloth-covered board. Place pastry circle on apples. Bake
until pastry is light golden brown, 40 to 45 minutes.

Cool about 1 hour. Invert on serving plate. Beat whipping
cream in chilled small mixer bowl until stiff. Cut tart into
wedges; top with whipped cream. 8 TO 10 SERVINGS.