Apple Ginger Tart with Cider Bourbon SauceCourse: DessertCuisine: AmericanDifficulty: Intermediate
I love this at Thanksgiving or if friends come round for dinner. It is flavorful and delicious. It is a perfect fall dessert and something different than chocolate. I love chocolate but do find fruit desserts a bit lighter. We have a few friends who can’t eat chocolate so this is a recipe I tend to make when we have them over in the fall. It is always a hit. The sauce is out of this world. A great balance of bourbon and cider.
1 1/4 cups flour
10 Tablespoons cold butter
2 Tablespoons powdered sugar
8 Granny Smith apples or Golden delicious, about 3 lbs total
1/3 cup firmly packed light brown sugar
1/4 cup sugar
3 Tablespoons lemon juice
6 Tablespoons finely chopped crystallized ginger
1 teaspoon cinnamon
- Cider Bourbon Sauce
1 cup firmly packed light brown sugar
2 tablespoons cornstarch
2 cups apple cider
Pinch of salt
4 tablespoons butter
1/2 cup bourbon
- Preheat oven to 425.
- In a food processor, combine flour, butter, and powdered sugar. Pulse until fine crumbs form. Measure out 1/3 cup of crumb mixture and set aside.
- Pat the remaining crumb mixture evenly into the bottom and up the sides of an 11 inch removable bottom tart pan. Freeze for 10 minutes. Bake until crust just begins to brown, about 6 minutes. Let cool completely.
- Halve and core the unpeeled apples then thinly slice. In a small bowl, mix together the reserved crumb mix and the brown sugar. In a large bowl, combine apple slices, sugar, lemon juice, ginger, and cinnamon. Toss to coat the apples. Pile the filling into the cooled pastry shell. Sprinkle with the brown sugar crumb mix.
- Bake for 15 minutes then reduce the oven temp to 375, and continue to bake until apples are tender when pierced with a sharp knife about 45-50 minutes longer. Cover the top with foil the last 30 minutes to prevent the top from browning to much. Transfer to a rack and allow to cool completely.
- In a saucepan over medium heat, combine the brown sugar and cornstarch, stirring to remove any lumps. Stir in apple cider and salt. Raise heat to medium high and bring to a boil, stirring consistently. Cook until, thickened about 4 minutes. Reduce heat to medium, stir in butter and bourbon, simmer until just blended.
- Cut tart into wedges and serve. Drizzle the warmed sauce over each wedge.