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Ginger Spice Apple Tart

Ginger Spice Apple Tart

Prep Time

Cook Time

50 mins

Servings

8

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Ingredients

  • 115-ounce package rolled, refrigerated, unbaked pie crust (2 crusts)
  • 221-ounce cans LUCKY LEAF® Premium Apple Pie Filling
  • ½cup butter
  • 1Tablespoon crystallized ginger, finely chopped
  • 1Tablespoon vanilla
  • 1teaspoon ground cinnamon
  • ½teaspoon ground nutmeg
  • ½teaspoon fresh ginger, grated
  • butter-flavor nonstick cooking spray
  • 1teaspoon sugar
  • ¼teaspoon ground cinnamon
  • frozen whipped dessert topping, thawed or vanilla ice cream (optional)

Instructions

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 10x2-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 LUCKY LEAF Premium Apple 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 over-browning, 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. 

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