Ingredients 12 tablespoons (1-1/2 sticks) butter, melted 1/3 cup + 3 tablespoons granulated sugar 1 3/4 teaspoon Pure Vanilla Extract, 4 Oz. 1/2 teaspoon salt 2 1/2 cups all-purpose flour 1/8 teaspoon pumpkin pie spice 3 medium Honeycrisp or Granny Smith apples 1 1/2 cups apple cider 1 stick cinnamon 3 tablespoons light corn syrup Instructions Click to mark complete - Preheat oven to 350°F. Prepare 7 in. x 11 in. tart pan with vegetable pan spray. - For crust, stir together melted butter, 1/3 cup sugar, 3/4 teaspoon vanilla and salt in large bowl. Add flour; stir until just combined. Evenly press into the bottom and up the sides of pan. Poke dough all over with fork. Refrigerate 30 minutes. - Bake crust 15-16 minutes or until lightly browned. Cool completely on cooling grid. - Increase oven temperature to 375°F. - For filling, combine sugar, pumpkin pie spice and salt in small bowl. Tightly layer apples in an overlapping shingled pattern. (Use all three apples; tart will be full.) Sprinkle evenly with spiced sugar. - Bake on cookie sheet 30-35 minutes or until apples are soft and crust is golden brown. - While tart bakes, make glaze. Add cider and cinnamon stick to large skillet. Cook over medium heat until liquid has reduced to about 3 tablespoons, about 15-17 minutes. Remove cinnamon stick. Reduce heat to low; add corn syrup, 2 tablespoons sugar and 1 teaspoon vanilla. Whisk continuously until sugar has dissolved. Remove from heat and cool completely. - Re-warm glaze over low heat, if needed, and pour over tart when it is removed from the oven. Cool tart completely in pan on cooling grid.
