1/3 cup Honey
2 tablespoon fresh lemon juice
3 medium Granny Smith or Rome Apples peeled, cored.
Then cut into 8 -10 wedges
3/4 cup sugar
6 tablespoon margarine softened
1/4 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
1 teaspoon grated lemon rind (only yellow not white pith)
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees.
Coat a 9-inch spring form pan with a nonstick cooking spray. Combine the honey and lemon juice in a large nonstick skillet. Bring to a simmer over
medium heat. Add the apples; Cook 12 -14 minutes or until almost tender and stir occasionally to coat apple wedges. Remove skillet from heat and set aside.
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 minutes about 45
seconds -1 minute. Add the eggs and beat. Beat in the grated lemon rind.
In a separate bowl, combine the flour, baking powder, and salt. Then stir with a whisk to combine. Gradually add the flour mixture to the batter. Beat on low until blended.
Pour the batter into the prepared pan. Remove the apples from the skillet with a fork or slotted spoon, discard liquid.
Arrange apple slices in a concentric spoke-like design on top of the batter.
Combine 1 tablespoon of sugar with the cinnamon. Sprinkle evenly over the tart.
Bake for 1 hour. Cool completely and release the sides of the spring form pan.