Recipe: Honey Tarte Tatin with Honey Whipped Cream

HONEY TARTE TATIN

Prepared or homemade pie dough for 9-inch pie
1 Tablespoon butter or margarine
1/2 cup honey
1/4 teaspoon ground cinnamon
4 tart apples such as Granny Smith or Pippin
Honey Whipped Cream (recipe follows)

Roll pie dough out to 10-inch circle; set aside.

Generously butter bottom and sides of 9-inch ovenproof skillet or glass pie pan. Pour honey into skillet or pan; sprinkle with cinnamon.

Peel, core and cut apples into quarters. Arrange apple wedges, curved side down, in pan. Lay pie dough over apples. Fold and tuck edges down between apples and sides of pan.

Bake at 400 degrees F for 45 minutes, or until pastry is golden brown. Let cool in pan for 5 minutes before inverting onto serving platter. Let cool to room temperature before serving.

Serve with Honey Whipped Cream.

HONEY WHIPPED CREAM
Makes about 2 cups

1 cup heavy (whipping) cream
3 Tablespoons honey
1 teaspoon vanilla extract

In medium bowl, beat cream with electric mixer until soft peaks form. Fold in honey and vanilla.

Makes 8 servings
Source: National Honey Board