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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  • prep time 25 min
  • total time 1 hr 45 min
  • ingredients 11
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Look for crystallized ginger in plastic containers with the other baking ingredients at the grocery store.

To avoid shrinking the crust during baking, don't stretch the dough when you fit it into the tart pan.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
160mg
160%;
Total Carbohydrate
44g
44%
(Dietary Fiber
1g
1%
  Sugars
27g
27%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
2%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.