Apple Ginger Pecan Tart Recipes

APPLE-PECAN TART

Steps:

• Heat oven to 400 degrees. Place flour, sugar and salt in food processor. Pulse to blend. Dice 8 tablespoons butter, place in food processor and give it about 20 quick pulses, until butter is in tiny lumps. Beat egg yolk with 4 tablespoons ice water. Open cover of machine and sprinkle in egg mixture. Pulse briefly. Ingredients should start to clump together to form a dough; do not allow a ball of dough to form. If dough is too dry to hold together, add another teaspoon or two of water and pulse again.
• Transfer dough mixture to lightly floured work surface and gather together to form into a flat, smooth disk. Roll to a circle about 13 inches in diameter and fit into a 10-inch fluted tart pan. Line with foil, weight with pastry weights and bake 10 minutes, until dry-looking. Remove foil and weights, prick bottom of pastry in a few places and bake until golden, about 20 minutes more. Remove from oven.
• While pastry is baking melt remaining 2 tablespoons butter in a skillet. Add apples and sauté over medium-high heat until lightly browned. Stir in brown sugar, then add pecans. Sauté another minute. Remove from heat and spread in baked pastry. Beat eggs, stir in syrup and vanilla and pour over apples and pecans.
• Bake 15 minutes. Reduce heat to 350 degrees and bake until set and browned on top, about 25 minutes more.

ANNA'S APPLE GINGER PECAN TART

Steps:

• For crust, beat butter and cream cheese until smooth.
• Add flour and stir until dough comes together.
• Shape into a disk, wrap and chill for 2 hours, until firm.
• Preheat oven to 375 °F (190 °C).
• On a lightly floured surface, roll out dough to 1/4-inch (5 mm) thick and line an 8-inch, removable-bottom fluted tart pan.
• Freeze while preparing filling.
• For filling, whisk butter and the SPLENDA® Brown Sugar Blend.
• Add eggs, one at a time, whisking after each addition.
• Stir in ginger, cinnamon, vanilla and salt.
• Place chilled tart shell on a baking tray and arrange apples and pecans in shell.
• Gently pour filling over apples and pecans.
• Bake for 40 to 50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved.
• Let tart cool for an hour before slicing.
• Serve warm, room temperature or chilled.

APPLE PECAN TART

Steps:

• Preheat oven to 375 degrees. Place pie crust in a 9-inch tart pan and leave the sides long and free-form.
• Combine sugar and corn syrup. Add eggs and beat until smooth. Add pecans and vanilla, and teaspoon of melted butter and mix well. Set aside.
• Toss apples with lemon juice. Spread apples on bottom of pie crust and pour pecan mixture over apples. Fold edges of pie crust over filling.
• Bake pie until set, about 45 to 50 minutes.

APPLE GINGER CRANBERRY PIE

Steps:

• In a large bowl, stir together the apples, cranberries, crystallized ginger, sugar, salt, flour, lemon juice.
• Pour into 9" deep dish pie shell lined with pastry.
• Cut remaining crust into strips and weave on top of pie to create lattice top, or place whole crust onto top and cut slits in top for venting.
• Bake at 400°F for 1 hour in lower third of oven, covering edges with foil if getting too dark.
• Transfer to rack for cooling, serve with vanilla ice cream.

APPLE GINGER PECAN TART

Steps:

• CRUST: Beat butter and cream cheese until smooth. Add flour and stir until dough comes together. Shape into a disk, wrap and chill for 2 hours, until firm.
• Preheat oven to 375°F On a lightly floured surface, roll out dough to 1/4 inch thick and line an 8-inch, removeable bottom fluted tart pan. Freeze while preparing filling.
• FILLING: Whisk butter and Splenda. Add eggs, one at a time, whisking after each addition. Stir in ginger, cinnamon, vanilla and salt. Place chilled tart shell on a baking tray and arrange apples and pecans in shell. Gently pour filling over apples and pecans. Bake for 40-50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved. Let tart cool for an hour before slicing.
• Serve warm, room temperature or chilled.