Sunken Apple Tart for Rosh Hashanah


From Kosher by Design, one of the books in the fabulous cookbook series by Susie Fishbein

The wonderful and talented Paige Kaplan made it for our Rosh Hashanah cooking class at Beth Am in Los Altos.

Makes 8-10 servings
1/3 cup honey
2 tablespoons fresh lemon juice
3 medium Granny Smith or Rome apples, peeled, cored and cut into 8-10 wedges
3/4 cup sugar
6 tablespoons margarine, softened
1/4 cup packed dark brown sugar
1 teaspoon vanilla
2 large eggs
1 teaspoon grated lemon rind, (only yellow not white pith)
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray.
Combine the honey and lemon juice in a large nonstick skillet. Bring to a simmer over medium heat. Add the apples; cook 12-14 minutes or until almost tender, stirring occasionally to coat the apple wedges. Remove skillet from head and set aside.
In the bowl of a mixer, combine the 3/4 cup sugar, margarine, brown sugar, and vanilla. Beat on medium until well blended, about 45 seconds to 1 minute. Add the eggs and beat. Beat in the grated lemon rind.
In a separate bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Gradually add the flour mixture to the batter. Beat on a low until blended.
Pour batter into the prepared pan. Remove the apples from the skillet with a fork or slotted spoon, discarding liquid.
Arrange the apple slices in a concentric spoke-like design on top of the batter.
Combine 1 tablespoon of sugar with the cinnamon. Sprinkle evenly over the tart.
Bake for 1 hour. Cool completely and release the sides of the springform pan.