Cinnamon Apple Tart With Pumpkin Seeds And Quince Paste

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Frontera Fiesta


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3 large Granny Smith apples, peeled, cored, sliced ¼-inch thick

3 to 4 tablespoons evaporated cane juice or granulated sugar

¼ teaspoon freshly ground Mexican cinnamon

Prepared pastry dough for a 9-inch pie crust

1/4 cup diced quince paste (membrillo), optional

2 to 3 tablespoons toasted salted pumpkin seeds (pepitas)

1 ½ tablespoons cold butter

Plain Greek yogurt for serving

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