1/2 cup honey
2 Tbs fresh lemon juice
3 medium Granny Smith or Rome apples (peeled, cored, & cut into 8-10 wedges)
3/4 cup sugar
6 Tbs margarine (softened)
1/4 cup packed dark brown sugar
1 tsp vanilla
2 large eggs
1 tsp grated lemon rind (only yellow not white pith)
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 Tbs sugar
1/2 tsp ground cinnamon
nonstick cooking spray
Preheat oven to 350˚F.
Coat a 9-inch springform pan with nonstick cooking spray.
Combine honey and lemon juice in large nonstick skillet.
Bring to a simmer over medium heat.
Add apple wedges & cook 12-14 minutes or until almost tender, stirring occasionally to coat the apple wedges.
Remove skillet from heat and set aside.
In mixer bowl, combine 3/4 c. sugar, margarine, brown sugar, and vanilla. Beat on medium until well blended, about 1 minute. Add eggs and beat. Beat in the grated lemon rind. In a separate bowl, combine flour, baking powder, & salt. Stir with a whisk to combine. Gradually add the flour mixture to the batter. Beat on low until blended.
Pour the batter into the prepared pan. Remove apples from the skillet with a fork or slotted spoon ((or any spoon), discarding liquid. Arrange the apple slices in a concentric spoke-like design on top of the batter. Combine the 1 Tbs sugar with the cinnamon and sprinkle evenly over tart. Bake 1 hr. Cool completely and release sides of springform pan,
9-inch springform pan
large nonstick skillet
Mixer (+ bowl)
Cutting board & knife
Apple corer & wedger is fun but not necessary
various measuring devices
Spoon (+/- slots)
Really a cake, not a tart.
Perfect for Rosh Hashanah, but great anytime!
Parve, unless served with vanilla ice cream or switch in butter for margarine.
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