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Apple Tart

Course Dessert
Prep Time 1 hour
Cook Time 40 minutes
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.