Pastryless Tarte Tatin

1. 1

   Preheat oven to 400F.

2. 2

   Melt jelly in 10-inch ovenproof skillet on medium-high heat.

3. 3

   Stir in dry jelly powder and cinnamon.

4. 4

   Cook and stir 5 min.

5. 5

   or until jelly powder is dissolved and mixture begins to bubble and colour.

6. 6

   Carefully arrange apples, in overlapping concentric circles, on bottom of skillet.

7. 7

   Top with remaining apples.

8. 8

   Cook on medium-low heat 20 min.

9. 9

   or until apples begin to soften and jelly mixture begins to thicken.

10. 10

    Cover skillet with foil; place in oven.

11. 11

    Bake 20 min.

12. 12

    or until apples are tender.

13. 13

    Cool.

14. 14

    Refrigerate at least 2 hours or overnight.

15. 15

    When ready to serve, heat skillet on medium-high heat 3 min.

16. 16

    or until apples loosen from bottom of skillet.

17. 17

    Place large serving plate over skillet and tilt to allow any juice to flow out into a bowl.

18. 18

    Invert skillet carefully onto plate.

19. 19

    Cut into eight wedges.

20. 20

    Top each wedge with 2 Tbsp.

21. 21

    whipped topping.

* Per serving · 4 servings · Values may vary.