With its caramelized apples and golden crust, this just might be the most beautiful fall dessert you'll ever serve. And, you have our word that it'll also be one of the easiest to make.

  • PREP: 0 hr(s). 10 min / Total: 0 hr(s). 40 min
  • PHOTOS: 1 Add your photo
  • Servings: 10 servings, 1 piece (131 g) each

Courtesy of:kraft

What you need

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Make It

  • Heat oven to 400°F.

  • Melt butter in 10-inch ovenproof nonstick skillet on medium heat. Add dry jelly powder and cinnamon; cook and stir 2 min. or until jelly powder is dissolved. Arrange single layer of apples in circular pattern on bottom of skillet. Top with any remaining apples.

  • Cook on medium-low heat 8 min. or until apples begin to soften and jelly powder mixture starts to thicken; cover with pie crust. Discard foil pan from crust.

  • Bake 20 min. or until crust is golden and apples are tender. Cool 3 min. Using oven mitts, place large serving plate on top of skillet. Holding skillet and plate together, carefully turn skillet over; remove skillet. Cool tart slightly. Top each serving with 1-1/2 Tbsp. Cool Whip.

Kraft Kitchen Tips


    Serve topped with a drizzle of caramel sauce.


    Prepare using Northern Spy apples.

  • NOTE

    If you don't have an ovenproof skillet with a metal handle, just wrap the handle of your regular skillet in a double layer of foil before using as directed.

Ratings & Reviews



I didn't like the lemon jello on it.



Not good!!! The lemon jelly absolutely ruined what could have been a wonderful 'Tart Tatin'


Really loved this, made it for brunch this weekend. Next time will try with the caramel sauce! Didn't have lemon jello so used some peach & it was very tasty! I also used a Pillsbury refrigerated pie crust & recommend it -- no fuss, no muss! :)


I thought this recipie was fabulous and so did my friends. I liked adding caramel sauce. Melted in our mouths


Delicious, easy + did I mention delicious?!


I have made it many times, company enjoyed it, family loves it and its easy to boot. Thanks


It was absolutely excellent, and so easy to make. I did it as a dessert for Thanksgiving.



very easy and very good!


I made this as dessert last Thanksgiving day. My family just love it. Will be making this again for sure.


Made the recipe but had smaller slices of apples and of course they cooked more quickly. Tasted just as scrumptious as I expected. the only other comment was that the crust did not cook well enough at the temp you suggested. Next time I will have the temp higher in the oven. Oh yes, it is very hard to get the crust out of its pan when it is thawed - easier while it is still frozen.



This is lip smackin good and will be a favorite for sure in our home! Thank You, again for the wonderful time saving recipes month after month : Dolores




Love this recipe!!!! Didn't have Lemon Jello so I used orange and it was delicious. Will try the lemon the next time.


Love this recipe! I've made it several times and each time it was a crowd pleaser. So simple to make and tastes so good! Will be making it over and over again!!


As soon as i saw this recipe , i feel in love with it so i tried it right away, it was a picture perfect pie... But you need to use cooking apples ,,,, the second time i made the pie i used jello light , and added 1 tbs of water... i cooked the apples a little longer, but it turned out just as nice and with a little less calories This pie is a perfect 10


I made this today and am just getting use to a new oven and kinda scorched the top, but am not discouraged it tasted great and will try again on a lower temp.


This is an excellent dessert. So easy to make and is very tasty warm or cold.


It was very quick & easy to make. My whole family enjoyed it, even my mother-in-law.


Is really nice, however, you have to use an apple that keeps it shape. I used Granny Smith, and although it tasted good, the apples almost disappeared. Next I will try it with something like Cortland.


Was worrying the first time I made it, (I'm a young cook) but turned out delicious -- just sweet enough, and doesn't need cups and cups of sugar like other apple pies! The apples are more tender if you spoon the bottom juice over them as they cook, and make sure the sauce sets after taking it out of the oven before you flip it over -- the crust doesn't go soggy.


A MAJOR HIT with everyone. I have now made it twice. Easy Easy Easy. Second time made it with low cal Jello(bought by mistake) It wasn't quite as good as using regular jello, but still scrumptious.


everyone loved it.they said call them when I make it againg




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Makes 10 servings, 1 piece (131 g) each.

Nutritional Info

Serving Size 1 piece (131 g)

Total Fat 11g
Saturated Fat 6g
Cholesterol 10mg
Sodium 135mg
Total Carbohydrates 29g
Dietary Fiber 1g
Protein 2g
Vitamin A4%
Vitamin C6%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


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