EASY APPLE TART

3/4 cup all-purpose flour
2/3 cup oats (quick or old fashioned), uncooked
1/3 cup plus 2 tsp. sugar, divided use
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup (1 stick) 70% vegetable oil spread, chilled, divided use
2 Tbsp. water
1/2 tsp. finely grated orange peel
1/4 cup apricot jam or preserves (chop large pieces)
2 Braeburn apples, peeled and cored

Heat oven to 375 degrees F. Lightly spray a 9-inch round tart pan with removable bottom or a 9-inch round cake pan with no-stick cooking spray.

In a medium bowl, combine the flour, oats, 1/3 cup sugar, baking soda, cinnamon and salt. Cut in 7 tablespoons of the vegetable spread with a pastry blender or two knives, until mixture is crumbly. Sprinkle combined water and orange peel evenly over crumbs; toss gently to combine. Sprinkle mixture evenly in prepared pan. (Do not press down.)

Melt remaining 1 tablespoon vegetable spread with apricot jam; set aside.

Slice each apple lengthwise into 12 wedges. Combine apples and jam mixture, stirring to coat. Arrange 6 apple wedges on their sides in a pinwheel design in center of crust; arrange remaining wedges in a ring, spoke-fashion, around center slices. (Reserve leftover apricot mixture.) Gently press apple wedges into crust; sprinkle with remaining 2 teaspoons sugar.

Bake 40 to 45 minutes or until apples are tender and crust is golden. Transfer to wire rack. Brush remaining apricot mixture over apples. Serve warm or cool.

Serves 8
Source: Imperial Sugar, Quaker Oats and Washington Apple Commission