Apple Ginger Tart with Cider Bourbon Sauce

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Added Dec 11th, 08 by Nathan Fong


  • Prep Time: 25 mins
  • Cook Time: 90 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 48024%
Fat 16g25%
Cholesterol 43mg14%
Sodium 19mg 1%
Carbohydrates 78g24%

More facts>>

FoodConnect Nutritionals

I love streusel topped anything…from coffee cakes to pies! This is a twist on the classic apple pie with a spiced filling and a streusel topping. The warm bourbon sauce is the perfect complement which can be made in advance and reheated over low heat just before serving. You can also substitute the apples for Anjou or Bosc pears decreasing the cooking time by 15 minutes. A wonderful winter dessert!

Ingredients

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The Pastry

  • 1 1/4 cups all purpose flour
  • 10 tablespoons unsalted butter, cold
  • 2 tablespoons icing sugar

The Filling

  • 8 Granny Smith or Golden Delicious apples
  • 1/3 cup firmly packed light brown sugar
  • 1/4 cup sugar
  • 3 tablespoons lemon juice
  • 6 tablespoons finely chopped crystallized ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger

The Sauce

  • 1 cup firmly packed light brown sugar
  • 2 tablespoons cornstarch
  • 2 cups apple cider
  • Pinch of salt
  • 4 tablespoons unsalted butter
  • 1/2 cup bourbon or rye whiskey

Recipe Method

1. Preheat oven to 425 Fahrenheit. 2. To make the pastry, add the flour, chilled butter and icing sugar to food processor and pulse until fine crumbs appear. Measure out 1/3 cup of the crumb mixture and set aside. 3. Pat the remaining crumb mixture evenly on the bottom and up the sides of 11-inch tart pan with a removable bottom. Refrigerate or freeze the tart shell for 10 minutes. Bake until the crumb mixture starts to brown, about 6 minutes. Let cool completely on a wire rack. 4. To make the filling, halve and core the unpeeled apples and then thinly slice. In a small bowl, mix together the reserved crumb mixture and brown sugar. In a large bowl, combine the apple slices, granulated sugar, lemon juice and spices. Toss to coat the apples. Pile the filling into the cooked pastry shell. Sprinkle with brown sugar mixture. 5. Bake for 15 minutes. Reduce the oven temperature to 375 Fahrenheit and continue to bake until the apples are tender when pierced with a fork, 45 to 50 minutes longer. Cover the top with foil during the last 30 minutes to prevent over browning on the top. Transfer to a wire rack and allow to cool. 6. To make the sauce, combine the brown sugar and cornstarch in a small saucepan over medium heat, stirring to remove any lumps. Stir in the apple cider and salt.

7. Increase heat to medium high and bring to a boil, stirring constantly. Stir until thickened, about 3 to 4 minutes. Reduce heat to medium, stir in butter and bourbon and simmer until well blended. Drizzle over warm slices.

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