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Apple-Ginger Tart with Cider-Bourbon Sauce

apple-ginger tart with cider-bourbon sauce Dessert
Apple-Ginger Tart with Cider-Bourbon Sauce
  • Prep 25 min
  • Total 1 hr 45 min
  • Ingredients 11
  • Servings 8

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

Updated April 11, 2021
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

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

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 pan, 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
160mg
7%
Potassium
125mg
4%
Total Carbohydrate
44g
15%
Dietary Fiber
1g
4%
Sugars
27g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
0%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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