Apple Cinnamon Tart
|Red cinnamon candies||3⁄4 Cup (12 tbs)|
|Light corn syrup||2 Tablespoon|
|Thinly sliced pared tart apples||5 Cup (80 tbs) (About 5 Medium)|
|Margarine/Butter pastry for 9-inch one-crust pie||1 Tablespoon|
Heat candies, water and corn syrup to boiling in 1-quart saucepan; reduce heat.
Simmer uncovered about 5 minutes or until candies are almost dissolved.
Pour into ungreased round pan, 9 x 1 1/2 inches; cool.
Heat oven to 425°.
Layer half of the apples, overlapping slices, on candy mixture; sprinkle with 1 tablespoon of the sugar.
Layer with remaining apples; sprinkle with remaining sugar.
Dot with margarine.
Prepare pastry except roll into 10-inch circle on lightly floured cloth-covered surface.
Fold pastry in half; carefully place over apples, with fold in center of pan.
Unfold; trim edge of pastry to fit pan.
Bake 40 to 45 minutes or until crust is light golden brown; cool 1 hour.
Invert onto serving plate.
Serve with sweetened whipped cream or ice cream if desired.