I love recipes that are easy to make but look like I spent hours at work hard in the kitchen. This Ginger Spice Apple Tart is not only really easy to make, but looks, and tastes, like it comes from a bakery.
I did make a couple of minor tweaks to the recipe. First, I didn’t have any of the appropriate pans, so I ended up using a cheesecake pan (don’t laugh! It actually worked, although I didn’t get the pretty tart edges.) I also skipped the grated fresh ginger and threw in some of the crystallized ginger into the mix instead. I was excited to discover that I already had a star-shaped cookie cutter so I could make the stars, but if you don’t have one hand hand, feel free to use another shape or a glass to make different shaped cut-outs.
I’ve sampled this tart both with and without the additional whipped cream and it is absolutely delicious! I hope you enjoy it as much as we did!
Ginger Spice Apple Tart Recipe
Ginger Spice Apple Tart
1 15-ounce package rolled refrigerated unbaked pie crust (2 crusts)
2 21-ounce cansLUCKY LEAF ® Apple Pie Filling
1/2 cup butter
1 tablespoon finely chopped crystallized ginger
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon grated fresh ginger
Butter-flavor nonstick cooking spray (I just used butter for this)
1 teaspoon sugar
1/4 teaspoon ground cinnamon
Frozen whipped dessert topping, thawed, or vanilla ice cream (optional)
Chopped crystallized ginger (optional)
- Preheat oven to 375°F.
- Let pie crusts stand at room temperature according to package directions.
- Unroll one of the pie crusts. On a lightly floured surface, roll crust to a 13- to 14-inch circle.
- Transfer pie crust to a 10×2-inch round tart pan with removable bottom or a 10-inch deep-dish pie plate. Trim crust to the edge of the pan. Set aside.
- Unroll remaining pie crust. Using a 2- to 3-inch star cutter or other desired cutter, make 5 to 6 cutouts in the pastry. Set pastry and cutouts aside.
- In a large saucepan heat pie filling, butter, 1 tablespoon crystallized ginger, vanilla, 1 teaspoon cinnamon, nutmeg, and fresh ginger over medium heat until butter is melted, gently stirring frequently.
- Pour apple filling into pastry lined tart pan.
- Place the pastry with the cutouts atop the filling. Trim pastry to edge of tart pan and gently press the top pastry to the bottom pastry to seal. If using a pie plate, fold top pastry under bottom pastry and pinch to seal; crimp edge as desired.
- Place star cutouts atop the pastry, leaving most of the openings in the crust exposed.
- Lightly coat pastry with nonstick cooking spray.
- In a small bowl combine sugar and 1/4 teaspoon cinnamon; sprinkle over pastry. Place tart on a foil-lined baking sheet.
- To prevent overbrowning, cover the edge of the tart or pie with foil. Bake for 40 minutes.
- Remove foil. Bake about 10 minutes more or until pastry is golden brown and filling is bubbly.
- Cool on a wire rack about 1 hour. Remove sides of the tart pan.
- Serve warm.
- If desired, top with whipped topping and additional crystallized ginger.
Photo and recipe courtesy and copyright of Lucky Leaf (www.luckyleaf.com.)