Upside Down Apple Tart


A lovely autumn dessert when apples are at their best. The pastry is layers of filo lightly brushed with butter and the apples are tender and sweet

Ingredients

Filling:
1 tablespoon butter
1/3 cup frozen apple juice concentrate, thawed
3/4 cup GOLDEN BLOSSOM HONEY
6 Golden Delicious Apples, peeled, cored and cut into 8ths

Crust:
6 sheets frozen filo pastry, defrosted
1 tablespoon butter, melted

vanilla ice cream

Directions

Preheat oven to 350 degrees.

In an oven proof 9-inch skillet melt one tablespoon butter. Add apple juice concentrate and honey and heat, stirring to combine. Place apple pieces in the pan and cook uncovered about 20 minutes or until apples are tender. Keep the juices at a low boil and spoon over the apples occasionally. Remove from heat.

Cut filo to fit size of pan, approximately 9 to 10-inch rounds. (A pizza cutter works well.) Place one sheet of filo on top of hot apples. Brush lightly with melted butter. Place a second sheet on top of the first and again brush lightly with melted butter. Continue layering until you have used all 6 filo sheets. Butter the top sheet and then place skillet in oven. Bake 15 to 20 minutes or until filo is golden brown. Remove from oven and let cool 20 minutes, to set. If you cool longer, just place pan back on top of heat for 1 minute to slightly heat apples.

Place a large platter on top of pan and invert so that the crust is on the bottom and apples are on top. Slice and serve with a scoop of ice cream.

Serves: 6


golden blossom honey product