Apple tart For 15 years my husband, daughter and I owne and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. The recipe is the best one I have. My family even prefers this wonderful tart over traditional apple pie. I hope you enjoy it, too. From "Marilyn Begres of Dexter Michigan"

Ingredients
1 cup sugar, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
6 medium baking apples, peeled and thinly
sliced
1 tablespoon butter
Pastry for a single-crust pie

Method
In a small skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and just golden.

Remove from the heat and quickly pour into a 10-in. pie plate; set aside. In a small bowl, combine the flour, cinnamon and remaining sugar.

Arrange half of the apples in a single layer in a circular pattern in pie plate.

Sprinkle with half of the sugar mixture.

Arrange half of the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture.

Place remaining apples over all, keeping the top as level as possible.

Dot with butter. Roll out pastry to 9-in.; place over apples, pressing gently to completely cover. Do not flute.

Bake at 400° for 50 minutes or until golden brown and apples are tender.

As soon as tart comes out of the oven, carefully invert onto a large serving plate and remove pie plate. Cool. Yield: 8 servings.

Apple tart