CANDIED APPLE TART
"This recipe is easier than pie with the pat-in-the-pan crust. When only gooey will do, omit the apple jelly and drizzle with caramel ice cream topping."
2 1/4 cups Bisquick Original Baking Mix, divided use
2/3 cup heavy (whipping) cream
2 tablespoons granulated sugar
4 cups thinly sliced apples
1/3 cup packed brown sugar
1 tablespoon firm margarine or butter
3/4 teaspoon ground cinnamon
apple jelly (for topping)
Heat oven to 425 degrees F.
Mix 2 cups of baking mix, granulated sugar and heavy cream just until soft dough forms. Shape dough into a ball.
Pat dough into an ungreased 12-inch pizza pan. Spread apples over dough.
Mix the remaining 1/4 cup baking mix, brown sugar, margarine and cinnamon until crumbly; sprinkle over the apples. Cover edge with 2-inch strip of aluminum foil to prevent excessive browning.
Bake 5 minutes longer or until edge is a deep golden brown. Heat the jelly just until melted and drizzle over the tart.
Makes 6 to 8 servings.
Source: Quick & Tasty magazine, April 2001
"This recipe is easier than pie with the pat-in-the-pan crust. When only gooey will do, omit the apple jelly and drizzle with caramel ice cream topping."
2 1/4 cups Bisquick Original Baking Mix, divided use
2/3 cup heavy (whipping) cream
2 tablespoons granulated sugar
4 cups thinly sliced apples
1/3 cup packed brown sugar
1 tablespoon firm margarine or butter
3/4 teaspoon ground cinnamon
apple jelly (for topping)
Heat oven to 425 degrees F.
Mix 2 cups of baking mix, granulated sugar and heavy cream just until soft dough forms. Shape dough into a ball.
Pat dough into an ungreased 12-inch pizza pan. Spread apples over dough.
Mix the remaining 1/4 cup baking mix, brown sugar, margarine and cinnamon until crumbly; sprinkle over the apples. Cover edge with 2-inch strip of aluminum foil to prevent excessive browning.
Bake 5 minutes longer or until edge is a deep golden brown. Heat the jelly just until melted and drizzle over the tart.
Makes 6 to 8 servings.
Source: Quick & Tasty magazine, April 2001
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