Apple Tart
Servings 9
Ingredients
Apple Filling
- 2 honey crisp apples sliced thinly with skin on
- 1 granny smith apple sliced thinly with skin on
- 2 tablespoons ground ginger snaps
- 1 tablespoon light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Crust
- 10 oz. gingersnaps
- 2 tablespoons brown sugar
- 8 tablespoons cold butter
- ½ teaspoon kosher salt
Other Ingredients
- 2 tablespoons orange juice
- 1 tablespoon water
- 1-2 tablespoons drippings from apples
- 2 tablespoons honey
- 1 tablespoon butter
Instructions
- Mix all the ingredients for the apple filling in a bowl, ensuring the apples are well coated. Let them sit for 30 minutes to release any liquid.
- Preheat the oven to 350ºF and grease a 9-inch tart pan.
- Make the gingersnap crust by processing the gingersnaps in a food processor until crumbly. Add brown sugar, cold butter, and salt, and pulse until combined. Press the mixture into the tart pan and bake for 5 minutes.
- Strain the apple mixture over a saucepan, collecting the liquid. Add orange juice, water, and honey to the saucepan with the apple drippings. Bring to a boil, then simmer for 3-4 minutes. Remove from heat, add butter, and cover to cool.
- Arrange apple slices in the tart pan, overlapping them to create a rose shape in the center. Fill any gaps with additional apple pieces.
- Brush the tart with the orange juice reduction and bake for 30 minutes. Remove from oven, brush with more reduction, and bake for another 15 minutes.
- Let the tart cool for 1-2 hours before serving. Enjoy with ice cream or whipped cream.
Notes
- Roll apple slices into a twist for the center of the rose.
- Use any gingersnap brand you like.
- Allow the tart to cool properly for the best texture.