Cinnamon and ginger apple tart

Cinnamon and ginger apple tart - with buttery crust, ginger apple filling and apple decoration on top.

5 from 1 vote

Prep Time 30

Cook Time 25

Total Time 55

Course sweets and desserts

Cuisine Ovo-lacto vegetarianism

Servings pie, about 22 - 25 cm round

Calories 111 kcal

Peel 4 apples, discard the core and cut them into small pieces. Put them in a frying pan with the cinnamon, nutmeg, ginger, sugar, vanilla extract and 1 teaspoon of water. Turn on the heat, cover and cook over low heat. After a few minutes mash the apples with a fork and proceed with cooking until they become similar to a jam. Turn off the heat and set aside.
The filling should be quite thick.
Peel 4 apples. Divide each apple into 4 pieces and remove the core. Cut them finely into half-moon slices and place them in a bowl full of cold water and the lemon juice.

In a bowl pour the flour and add the cold butter grated on a grater with large holes. Add the yolk, powdered sugar and a pinch of salt. Knead the dough briefly until it becomes smooth and homogeneous. Cover with plastic wrap and let rest for half an hour in the refrigerator.
Roll out the dough with a rolling pin to a thickness of 3 – 5 mm. Roll the pastry on the rolling pin and transfer to a round baking pan, previously greased and sprinkled with some flour. Transfer the dough and gently press it with your hands into the pan. Prick the bottom with a fork.
Cover the pastry with apple jam. Drain the floating slices and wipe them gently with a paper towel. Begin to cover the jam with apple slices overlapping each other in a circular way, starting from the edge towards the center.
When it is no longer possible to continue, place 2 slices of apple in the center facing each other.
Bake in a preheated oven at 210 – 220°C for 15 minutes. After this time turn down the oven to 180°C and cook for another 10 minutes.