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Monday, November 16, 2009

Thanksgiving Ginger Spice Apple Tart

This Ginger Spice Apple Tart made with Lucky Leaf's New Apple Pie Filling and Topping is "wonderful".

It's easy! Which is the best part and that is what I am all about!

It actually took me less than the 25 minutes prep time to prepare, but cooking is what I do. So it may take you the full 25 or less.

Ingredients:
  • 1 Package refrigerated, unbaked pie crust (2 crusts)
  • 2 - 21 ounce cans Lucky Leaf Apple Pie Filling (or any pie filling if you don't have Lucky Leaf, I recommend theirs)
  • 1/2 cup butter
  • 1 Tbsp finely chopped crystallized ginger
  • 1 Tbsp pure vanilla
  • 1 -1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp grated fresh ginger
  • 1 tsp sugar
Optional:
  • whipped cream topping or vanilla ice cream for topping
  • additional chopped crystallized ginger
Preheat oven to 375 degrees.

Prepare Tart Pan: Spray with nonstick cooking spray (butter flavor if you have it).

Defrost crusts according to package instructions.

Combine sugar and 1/4 teaspoon cinnamon in small dish, mix and set aside for later.

On lightly floured surface roll out one crust to a 13" to 14" circle to accommodate the tart pan (which is larger than a pie pan). Lay crust into prepared pan.

Using a cookie cutter cut shapes (stars, hearts, Holiday shapes) out of the second pie crust. 5 to 6 cutouts should work. Set off to the side.

In a large saucepan combine pie filling, butter, 1 tablespoon crystallized ginger, vanilla, 1 teaspoon cinnamon, nutmeg and fresh ginger. Heat over medium heat until butter is melted gently stirring frequently.

Pour apple filling into your crust in the tart pan. Lay the cutout pie crust on top of the pie filling. Trim crust to edge of tart pan and gently press together to seal; crimp edge as desired.

Place the cutouts on top of the tart careful not to cover the openings.

Lightly coat the tart with non stick cooking spray; sprinkle cinnamon and sugar mixture over entire top of tart.

Bake for 40 minutes on a cookie sheet (to prevent browning cover edges with foil or a pie ring). After 40 minutes remove foil and continue to cook for 10 more minutes until tart is golden brown.

Cool on rack for one hour. Serve warm and top with whip cream or vanilla ice cream.

Enjoy!

1 comment:

  1. This sounds so good! I bet the ginger adds a really nice kick. Thanks for the recipe.
    Best wishes, Natasha.

    ReplyDelete

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