Honeycrisp Apple Kuchen

1½ cups all-purpose flour

⅔ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

¼ cup unsalted butter, cold and cut into small pieces (½ stick)

½ cup milk, whole or low-fat (not nonfat)

1 large egg

2 cups peeled, cored and thinly sliced Honeycrisp apples

Glaze

⅓ cup light brown sugar, packed

1 tablespoon honey or light corn syrup

1 tablespoon unsalted butter

½ teaspoon vanilla extract

½ teaspoon water

2 tablespoons powdered sugar, for garnish

Heat oven to 350 degrees. Spray or lightly grease and flour an 11-inch tart pan with removable bottom. Set aside.In large bowl whisk flour, #8532; cup sugar, baking powder, salt and cinnamon. Add cold butter and using pastry blender or fork, mix until small crumbs appear. Alternatively, use food processor to blend butter into flour mixture; turn into large mixing bowl.In small bowl, whisk milk and egg until combined. Pour into crumb mixture and stir just until moistened. Batter will appear lumpy. Spoon batter into tart pan and smooth top to evenly distribute. Top with apple slices slightly overlapping, arranged in single layer circular design. Set aside.For the glaze: In small saucepan combine brown sugar, honey, butter, vanilla and water. Cook over medium heat, stirring constantly until mixture boils. Carefully brush or spoon over sliced apples to cover. Place tart pan on cookie sheet and bake at 350 degrees for 32-35 minutes until apples are lightly browned and tester inserted at center comes out clean. Cool kuchen 10 minutes in tart pan. Remove side of tart pan and cool 10 minutes. Dust with powdered sugar and serve warm.Serves eight.Baker's hint: Other varieties of baking apples can be substituted for the Honeycrisps.@Recipe nutrition:Nutrition values per serving: 288 calories; 9 g fat (5 g saturated fat), 50 g carbohydrates, 1 g fiber, 4 g protein, 48 mg cholesterol, 208 mg sodium.