Apple-Ginger Tart with Cider-Bourbon Sauce

Pretty apple slices are fanned pinwheel-style in a refrigerated crust, baked, then served with a spirited bourbon sauce.

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Servings 8

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ingredients 11
Prep Time 25 min
Total Time 1 hr 45 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/2: cup packed brown sugar

2: tablespoons finely chopped crystallized ginger

2: tablespoons cornstarch

1: teaspoon ground cinnamon

4: medium cooking apples, peeled, thinly sliced (about 4 cups)

Sauce

1 1/4: cups apple cider

2: tablespoons butter or margarine

2: tablespoons packed brown sugar

1: tablespoon cornstarch

2: tablespoons bourbon or water, if desired

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Directions

1 Heat oven to 450°F. Place cookie sheet in oven while oven preheats. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Bake on preheated cookie sheet 7 minutes.
2 Meanwhile, in large bowl, mix 1/2 cup brown sugar, the ginger, cornstarch and cinnamon until blended. Add apples; toss until evenly coated.
3 In crust-lined plate, arrange apples in concentric circles, overlapping slices and using all of apples, beginning at outside edge and working toward center.
4 Cover top of tart with foil; place on preheated cookie sheet. Bake 40 minutes. Remove foil; bake 8 to 10 minutes longer or until apples are tender and crust is golden brown. Place tart pan on cooling rack; cool 30 minutes while making sauce.
5 Meanwhile, in 1-quart saucepan, heat cider to boiling over high heat. Boil 4 to 6 minutes, stirring occasionally, until reduced to 1 cup. Stir in butter and 2 tablespoons brown sugar; continue boiling 2 minutes, stirring occasionally. In small bowl, stir cornstarch into bourbon until dissolved. Stir bourbon mixture into sauce; boil 1 minute, stirring constantly.
6 To serve, cut tart into wedges; serve with warm sauce.