Ingredients
- 1 cup all-purpose flour - 4 tsp. PLUS 3 Tbsp. granulated sugar, divided - 1/4 tsp. baking powder - 1/4 tsp. salt - 9 Tbsp. I Can't Believe It's Not Butter!® Spread, divided - 2-1/2 Tbsp. cold water - 2 Gala or Granny Smith apples, cored, peeled and cut into 1/4-inch slices - 1/2 cup heavy or whipping cream - 1 Tbsp. confectioners sugar - 1 Tbsp. rum (optional) |
Instructions
Process flour, 4 teaspoons granulated sugar, baking powder and salt in food processor. Add 6 tablespoons I Can't Believe It's Not Butter!® Spread, cut in pieces, and process until mixture is size of small peas. Sprinkle water over flour mixture and process until dough forms. Wrap in plastic wrap and refrigerate until firm, about 30 minutes.
Preheat oven to 400°. Melt remaining 3 tablespoons Spread with remaining 3 tablespoons granulated sugar in 10-inch oven-proof* nonstick skillet over medium heat. Add apples, arranging in two layers, and cook uncovered 12 minutes or until apples are tender and golden brown.
Meanwhile, roll dough into 10-inch circle on lightly floured surface. Lift and arrange over apples in skillet. Bake 25 minutes or until crust is golden.
Meanwhile, beat cream with confectioners sugar in large bowl with electric mixer until soft peaks form. Add rum and beat until stiff. To serve, turn tart onto serving plate and serve with whipped cream.
*If oven-proof skillet is not available, before baking, thoroughly wrap handle of skillet with heavy-duty aluminum foil.