This post is sponsored in conjunction with AppleWeek. I recieved product samples from sponsor companies to aid in the creation of AppleWeek recipes. All opinions are my own.
Who's ready for day 2 of awesome recipes? Nordic Ware sent me a beautiful quiche and tart pan, and my wheels started spinning right away. I thought about doing a rolled out gingerbread cookie dough, but I still haven't gotten really confident with pie crust yet. I did like the idea of pairing ginger with the apples, so I decided on gingersnap cookies.
You can make them from scratch if you want, but I used store bought. I ran them through the food processor, added a bit of sugar and some butter. It pressed into the pan so easily with a glass. The next debate was to bake or not to bake? I decided to bake it.
But what to fill it with? I wanted to use the Gourmet Pure Vanilla extract that Rodelle sent in a way that really showcased the flavor, and what better way to do that than pasty cream? I used the classic recipe, but upped the amount of vanilla from 2 teaspoons to 1 tablespoon.
And you can't have an AppleWeek tart without apples! I kept those simple, sauteeing thin slices in a combination of butter, brown sugar, vanilla and water. I wanted to lay them out in a pretty presentation on top of the pastry cream. You can do diced instead, it will just take a little longer for them to cook through.
Naming recipes are not my strong suit. I was jotting down potential ideas when my husband asked what I was doing. After hearing the ingredients, he immediately said, "Gingersnapple tart!" I knew there was a reason I keep him around ;)
Who's ready for day 2 of awesome recipes? Nordic Ware sent me a beautiful quiche and tart pan, and my wheels started spinning right away. I thought about doing a rolled out gingerbread cookie dough, but I still haven't gotten really confident with pie crust yet. I did like the idea of pairing ginger with the apples, so I decided on gingersnap cookies.
You can make them from scratch if you want, but I used store bought. I ran them through the food processor, added a bit of sugar and some butter. It pressed into the pan so easily with a glass. The next debate was to bake or not to bake? I decided to bake it.
And you can't have an AppleWeek tart without apples! I kept those simple, sauteeing thin slices in a combination of butter, brown sugar, vanilla and water. I wanted to lay them out in a pretty presentation on top of the pastry cream. You can do diced instead, it will just take a little longer for them to cook through.
Naming recipes are not my strong suit. I was jotting down potential ideas when my husband asked what I was doing. After hearing the ingredients, he immediately said, "Gingersnapple tart!" I knew there was a reason I keep him around ;)
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
- 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.
- 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.
- 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.
- To assemble tart, pour pastry cream into gingersnap shell. Top with apples. Enjoy. Store remaining tart in the refrigerator.
Monday's Recipes:
- Apple & Lentil Andouille Crockpot Stew by Faith, Hope, Love & Luck
- Apples and Chai Smoothie by Our Good Life
- Apple Cider Cutout Cookies by Kate's Recipe Box
- Apple Cider Pancakes by Family Around the Table
- Apple Crepes by Caroline's Cooking
- Apple Crisp Ebelskivers by Cindy's Recipes and Writings
- Apple Fritter Monkey Bread by Mildly Meandering
- Apple Herb Stuffed Pork Chops by West Via Midwest
- Apple Pudding by The Anthony Kitchen
- Apple Raisin Oatmeal Cookies by The Monday Box
- Apple Stuffed Chicken Breast by Seduction in the Kitchen
- Apple Upside Down Cake by Lemon Blossoms
- Appledoodle Cookies by Cookaholic Wife
- Applesauce Coffee Cake by An Affair from the Heart
- Applesauce Muffins by A Day in the Life on the Farm
- Baked Apple Donuts by Corn, Beans, Pigs and Kids
- Balsamic Roasted Brussels Sprouts with Apples by Simple and Savory
- Bourbon Apple Pecan Bread Pudding by Soulfully Made
- Caramel Apple Crumb Cake by The Redhead Baker
- Caramel Apple Jam by Books n' Cooks
- Gingersnapple Tart by Jolene's Recipe Journal
- Chicken Salad Apple Bites by A Kitchen Hoor's Adventures
- Dutch Apple Cobbler with Cheesecake Topping by Who Needs a Cape?
- Dutch Apple Coffee Cake by Daily Dish Recipes
- German Apple Pancakes with Cider Syrup by House of Nash Eats
- Grilled Cheddar Cheese with Apples and Hatch Chile Hot Sauce by Culinary Adventures With Camilla
- One Pot Jamaican Jerk Chicken and Apples by Jonesin' for Taste
- Oven Roasted Apple Butter by Savory Moments
- Salted Caramel Apple Crumble by Hezzi-D's Books and Cooks
- Savory Skillet Chicken and Apples by Cooking With Carlee
- Skillet Pork Chops with Apples and Bacon by The Anthony Kitchen
- Slow Cooker Pork with Apples by Palatable Pastime
- Sugar Free Apple Pie with Crumble Topping by Tip Garden
- Vegan Caramel Apple Galette by The Baking Fairy
Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
Ginger & apples...the perfect combo!!!
ReplyDeleteYour tart looks beautiful! Happy Apple Week!
ReplyDeleteSuch a pretty tart - and I love the gingersnap crust. So fun!
ReplyDeleteThis sounds delicious and I love that pan.
ReplyDeleteWhat a beautiful tart and that pan is so pretty too. Yum!
ReplyDeleteAnd every once in a while those husbands can be useful! ;-)
DeleteThis is beautiful!
ReplyDeleteThank you for sharing at our apple celebration of Celebrate 365 Blog Party!