Good thing to have stuff in the archives when you lack inspiration 😉 And this recipe even fits this month’s SHF theme of spices 🙂
I made this tartlet a few month’s ago with some apples I got from my friend M’s mother’s garden. Didn’t even know that apples were already ripe at the beginning of August. Though ripe they were pretty tart, making them perfect to use in pies and tarts imo. Instead of making a more ordinary apple pie or tart with cinnamon I added some crystalized ginger instead to spice it up.
I used cream cheese pastry for the crust but didn’t like it too much. Next time I’d definitely use a sweet shortcrust instead. Even though I added powdered ginger to the dough, I couldn’t taste it at all. It could work in a sweet shortcrust as sugar tends to enhance flavours.
Apple tart with crystalized ginger
makes a 15 cm (6 in) tart
â…” recipe of cream cheese pastry (this is what I used but wouldn’t use next time)
300-350 g (11-13 oz) tart apples, diced and ‘lemon juiced’
15 g (Â½ oz) butter
25 g (1 oz) sugar
10 g (â…“ oz) crystalized ginger, chopped
Preheat the oven to 200Â°C (400Â°F).
Press the pastry dough into a 15 cm (6 in) cake pan or springform pan. Line it with aluminium foil. Fill with uncooked beans, rice or pie weights. Bake for about 15 minutes or until the aluminium foil can be removed without it sticking to the crust. Lower the temperature to 180Â°C (350Â°F) and bake for another 5 minutes. Transfer the crusts to a wire rack to cool completely.
Preheat the oven to 180Â°C (350Â°F)
Sautee the diced apples in the butter for a few minutes and add the sugar the last minute.
Fill the partially baked crust with the apples. Bake for about 35-45 minutes until the crust is golden brown.