From Kosher by Design (seen in Pittsburgh Post Gazette)
1/3 C honey
2 T fresh lemon juice
3 medium tart cooking apples, each peeled, cored, and cut into 8 wedges
3/4 C sugar
6 T margarine, softened
1/4 C dark brown sugar
1 t vanilla
2 large eggs
1 t lemon zest (optional)
1 C flour
1 t baking powder
1/4 t salt
1 T sugar
1/2 t ground cinnamon
1. Preheat oven to 350OF. Coat a 9-inch springform pan with nonstick baking spray.
2. Combine the honey and lemon juice in a large nonstick skillet, and bring to a simmer over medium heat. Add the apples and cook 12-14 minutes until almost tender, stirring occasionally to coat the apple wedges. Remove skillet from heat and set aside.
3. In the bowl of a mixer, combine the 3/4 cup sugar, margarine, brown sugar, and vanilla. Beat on medium until well blended, about 45 seconds to 1 minute. Add the eggs and beat until smooth. Beat in lemon zest, if desired.
4. In a separate bowl, combine the flour, baking powder, and salt. Stir with a whisk to combine. Gradually add the flour mixture to the batter. Beat on low speed just until blended. Pour the batter into the prepared springform pan.
5. Remove apples from the skillet with a fork or slotted spoon, discarding the liquid. Arrange the apple slices in a concentric spoke-like design on top of the batter. Combine 1 T sugar with the cinnamon and sprinkle the mixture evenly over the tart.
6. Bake for 1 hour. Place on a rack to cool completely in the pan. Release the sides of the springform pan to serve; makes 8-10 servings.
Note: great for Rosh Hashanah. Not at all dietetic, but very tasty! If you think your oven runs hot, be sure to bake at a lower temp, or the tart will darken too much.