3 tbsp. butter
1 c. granulated sugar
8 baking apples, peeled, cored and sliced

TOPPING:

1 c. heavy cream, whipped to soft peaks
1/4 c. light rum
2 tbsp. confectioners' sugar

CRUST:

10 inch pie crust

Preheat oven to 350 degrees. Prepare pie crust. In a heavy saute pan, melt butter and add apples. Cover and simmer for a few minutes until apples soften; pour into pie shell. Heat sugar in a skillet over a medium to low fire until melted and lightly browned. (If overcooked, it will harden). Pour over tart, covering it completely. Bake for 40 minutes.

For topping, whip cream as indicated, then fold in rum and sugar. To serve, pour into small bowl or pitcher and let guests help themselves. Tart should be served slightly warm; reheat if made ahead.