Dessert

Pastryless Tarte Tatin

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prep time

15 min

total time

3 hr 3 min

makes

8 servings, 187 g each

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photo by:

kraft

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What You Need

1/3 cup apple jelly

1 pkg. (85 g) Jell-O Lemon Jelly Powder

1/2 tsp. ground cinnamon

8 large Granny Smith apples, peeled, cored and cut into eight wedges

1 cup thawed Cool Whip Light Whipped Topping

Make It

PREHEAT oven to 400°F. Melt jelly in 10-inch ovenproof skillet on medium-high heat. Stir in dry jelly powder and cinnamon. Cook and stir 5 min. or until jelly powder is dissolved and mixture begins to bubble and colour. Carefully arrange apples, in overlapping concentric circles, on bottom of skillet. Top with remaining apples.

COOK on medium-low heat 20 min. or until apples begin to soften and jelly mixture begins to thicken. Cover skillet with foil; place in oven. Bake 20 min. or until apples are tender. Cool.

REFRIGERATE at least 2 hours or overnight. When ready to serve, heat skillet on medium-high heat 3 min. or until apples loosen from bottom of skillet. Place large serving plate over skillet and tilt to allow any juice to flow out into a bowl. Invert skillet carefully onto plate. Cut into eight wedges. Top each wedge with 2 Tbsp. whipped topping.

kraft kitchens tips

Serve it Warm

Remove skillet from oven; cool 30 min. Invert skillet carefully onto large serving plate. Cut into eight wedges. Serve warm topped with whipped topping.

Make it Easy

A melon baller is just the right size and shape to core the apples cleanly and easily. Alternatively, a sturdy, rounded metal 1/2 tsp. measure will core just as well.

Makeover Savings - How we did it

By removing the pie shell used in a traditional tarte tatin and replacing added butter and sugar with apple jelly and Jell-O Lemon Jelly Powder, we've saved you 150 calories and 17 g fat per serving.