Gingerbread Apple Tart


Following the seasonal requirements of ginger and cinnamon in every recipe, this time I put a twist on the typical apple tart with the gingerbread crust and the flower shaped placement of the apple slices. If you’re all about the ginger flavor and have 1-2 hours to spare- then this recipe is perfect for you!



gingerbread pie crust:
  • 1/2 cup + 1 tbsp brown sugar
  • 2/3 stick (6 tbsp or 85 gr)  unsalted butter
  • 3 tbsp lemon juice
  • 1 tbsp milk
  • 1/2 tbsp vanilla extract
  • 1.75 cup flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • a pinch of nutmeg
  • 2 tbsp fresh ginger
  • 2 tbsp cornstarch
  • pinch sea salt
fruit filling:
  • a quince
  • 2 granny smith apples
  • 2 red apples
  • 3 tbsp cornstarch
  • 4 tbsp confectionner’s sugar
  • half a lemon’s juice
  • 1-2 tsp cinnamon
  • 1.5 tbsp butter
  • pinch of salt
  • the yolk of 2 eggs
  • 1 tbsp sugar
  • 2/3 tbsp starch
  • 20o ml milk
  • 1 tsp vanilla extract


Cream together your butter and sugar until they’re combined. Add one by one the lemon juice, milk and vanilla extract.


Then, mix the dry ingredients separately in another bowl.

Add it to the liquid mixture in 4 parts.

dough forming.gif

Roll the dough into a rectangle no thinner than 1/2 inch and chill it in the refrigerator for 1-2 hours minimum.

stretch wrap.gif

Meanwhile, wash the fruits thoroughly, slice them thinly like I did below. Take out the cores when needed.

slicing gif.gif

When the dough has chilled enough, preheat your oven to 180°C/350°F. Roll and place the dough on a tart pan with the help of stretch wrap like below.

Place a parchment paper and beans on, then bake the dough for 14-16 minutes. Then take the parchment paper out and bake for 4 more minutes.


Now you have to prepare your custard. Put the milk on medium heat and mix in half of the sugar. Then while the milk is heating up, add the remaining sugar to the egg yolk and mix. Add the starch and whisk quickly so that no lumps are formed. Add a scoop of milk to the yolk mixture and mix it. Then add the tempered yolk mixture to the milk and whisk on heat until it becomes thicker. Then add the cinnamon and wait until the mixture cools down.


When the mixture cools down a little bit layer it on the tart. Then, put all the ingredients in a pot and cook on medium heat until the apples can bend without breaking. (Attention: if they’re too hot, wait for them to cool down.)  Arrange the slices in the shape of a flower, starting from the center with the help of custard as a glue.


There you go! It’s not an easy recipe and most certainly takes more time than other simple recipes but it’s a really light and tasty recipe which suits the weather and new years perfectly. Enjoy!

(The pie crust recipe belongs to Dominique Ansel and can be found here. The rest of the recipe belongs to me.)

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