Skip to main content

Gingersnapple Tart

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 ;)

Gingersnapple Tart

Gingersnapple Tart


  • 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


  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.
apple, gingersnap
Tart, Dessert
Created using The Recipes Generator

Monday's Recipes:


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.


  1. Your tart looks beautiful! Happy Apple Week!

  2. Such a pretty tart - and I love the gingersnap crust. So fun!

  3. What a beautiful tart and that pan is so pretty too. Yum!

    1. And every once in a while those husbands can be useful! ;-)

  4. This is beautiful!
    Thank you for sharing at our apple celebration of Celebrate 365 Blog Party!


Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another