Gingersnapple Tart

Gingersnapple Tart combines crisp gingersnap cookies with creamy vanilla pastry cream and tender, buttery apples. 

This post is sponsored in conjunction with AppleWeek. I received product samples to create this recipe, but all opinions are my own.

Naming recipes has never been my strong suit. I was jotting down ideas when my husband peeked over and asked what I was working on. After hearing the ingredients, he said “Gingersnapple Tart!” I knew immediately he was right and why I keep him around.

What You’ll Need

For the gingersnap crust:

• Store-bought gingersnap cookies

• Butter

• Sugar

For the pastry cream:

• Milk

• Sugar

• Eggs

• Cornstarch

• Salt

• Vanilla extract (I used 1 tablespoon Gourmet Pure Vanilla extract)

For the apples:

• Apples, thinly sliced

• Butter

• Brown sugar

• Vanilla extract

• Water

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How to Make It

1. Prepare the crust
   Crush the gingersnap cookies in a food processor, then pulse in butter and a bit of sugar. Press the mixture into your tart pan using a glass or measuring cup. Bake until set and lightly golden.

2. Make the pastry cream
   Whisk together eggs, sugar, cornstarch, and salt. Heat the milk until warm, then temper it into the egg mixture. Return to heat and cook gently until thickened. Stir in vanilla and let cool.

3. Cook the apples
   In a skillet, sauté the thin apple slices with butter, brown sugar, vanilla, and a splash of water until tender.

4. Assemble the tart
   Spread the cooled pastry cream over the baked gingersnap crust. Arrange the sautéed apples on top in a decorative pattern. Chill slightly before serving if desired.

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Frequently Asked Questions

• Can I make the tart ahead of time? Yes, assemble it and refrigerate for up to 24 hours before serving.

• Can I use homemade gingersnaps? Absolutely! They will work just as well but may need slightly different pressing/baking times.

• Can other fruits be used instead of apples? Pears or firm peaches work well, though cooking times may vary.

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Tried this Gingersnapple Tart? Leave a comment or rating below. I’d love to know what you thought!

If you enjoyed this recipe, you might also like my Maple Apple Crisp or Caramel Apple Muffins.

Gingersnapple Tart

Ingredients

• For tart shell
• 2c gingersnap crumbs
• 2T sugar
• 1/2 stick butter, melted
• For the pastry cream
• 1c mik
• 1T Rodelle Vanilla
• 1/4c + 1T sugar
• 3 egg yolks
• 1T cornstarch
• 1T flour
• 1t unsalted butter

For the apple topping

• 1 large apple, peeled, cored and thinly sliced
• 1t cinnamon
• 2T brown sugar
• 1T butter
• 1t Rodelle Vanilla
• 1T water

Instructions

1. Heat oven to 375. Combine gingersnap crumbs, sugar and butter in a bowl until well mixed. Press into tart pan, on bottom and about 2" up the sides. I like to use the bottom of a glass. Bake for 8 to 10 minutes. Place on wire rack and let cool completely.
2. In a medium saucepan, combine milk, vanilla and 1/4c sugar. Heat on medium high heat until bubbles form around the edge. Combine egg yolks and 1T sugar. Sprinkle in cornstarch and flour and beat until well mixed. Pour half of the milk into the egg mixture, whisking briskly. Pour all of the combined mixture into the saucepan. Bring to a boil, whisking constantly. Whisk in butter. Pour into a bowl and refrigerate.
3. In a large bowl, toss together apple slices, cinnamon, and sugar. Over medium heat, melt butter in a skillet. Add vanilla and water, stir. Add the apples. Cook, stirring gently for about 8 to 10 minutes, until the apples are soft, but still hold together. Cool completely.
4. To assemble tart, pour pastry cream into gingersnap shell. Top with apples. Enjoy. Store remaining tart in the refrigerator.

Other recipes you may enjoy:

Maple Apple Crisp

New England Apple Cake

Oatmeal Crusted Apple Stuffed French Toast

apple, gingersnap

Tart, Dessert

American

 

 

 

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