Ginger Spice Apple Tart Recipe

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
Serves 8
Ingredients:
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)

Directions:

1. Preheat oven to 375°F.
2. Let pie crusts stand at room temperature according to package directions.
3. Unroll one of the pie crusts. On a lightly floured surface, roll crust to a 13- to 14-inch circle.
4. 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.
5. 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.
6. 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.
7. Pour apple filling into pastry lined tart pan.
8. 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.
9. Place star cutouts atop the pastry, leaving most of the openings in the crust exposed.
10. Lightly coat pastry with nonstick cooking spray.
11. In a small bowl combine sugar and 1/4 teaspoon cinnamon; sprinkle over pastry. Place tart on a foil-lined baking sheet.
12. To prevent overbrowning, cover the edge of the tart or pie with foil. Bake for 40 minutes.
13. Remove foil. Bake about 10 minutes more or until pastry is golden brown and filling is bubbly.
14. Cool on a wire rack about 1 hour. Remove sides of the tart pan.
15. Serve warm.
16. If desired, top with whipped topping and additional crystallized ginger.

Photo and recipe courtesy and copyright of Lucky Leaf (www.luckyleaf.com.)