CANDIED APPLE TART

"This recipe is easier than pie with the pat-in-the-pan crust. When only gooey will do, omit the apple jelly and drizzle with caramel ice cream topping."

2 1/4 cups Bisquick Original Baking Mix, divided use
2/3 cup heavy (whipping) cream
2 tablespoons granulated sugar
4 cups thinly sliced apples
1/3 cup packed brown sugar
1 tablespoon firm margarine or butter
3/4 teaspoon ground cinnamon
apple jelly (for topping)

Heat oven to 425 degrees F.

Mix 2 cups of baking mix, granulated sugar and heavy cream just until soft dough forms. Shape dough into a ball.

Pat dough into an ungreased 12-inch pizza pan. Spread apples over dough.

Mix the remaining 1/4 cup baking mix, brown sugar, margarine and cinnamon until crumbly; sprinkle over the apples. Cover edge with 2-inch strip of aluminum foil to prevent excessive browning.

Bake 5 minutes longer or until edge is a deep golden brown. Heat the jelly just until melted and drizzle over the tart.

Makes 6 to 8 servings.
Source: Quick & Tasty magazine, April 2001