Ginger-Apple Tart

Ginger-Apple Tart
Makes 12
Prep 25 m
Bake 20 m



  1. 1 of 3 Preheat oven to 400 degrees F. In a small bowl, combine egg and the water; set aside. Line a large baking sheet with parchment paper; set aside. Unfold pastry onto a lightly floured surface. Roll pastry into a 12-inch square. Using a pizza cutter, cut a 1/2-inch strip from each of the four sides of the square. Brush edges of pastry square with egg wash. Transfer pastry to prepared baking sheet. Attach a pastry strip to each side of square to form an edge; brush again with egg mixture. Prick pastry with a fork.
  2. 2 of 3 In a small bowl, stir together sugar and ginger. Arrange apple slices over pastry, overlapping as necessary. Sprinkle with sugar mixture.
  3. 3 of 3 Bake for 20 to 25 minutes or until pastry is deep golden brown and crisp. Cool on baking sheet on a wire rack. Transfer to a cutting board or platter.
Nutrition Information for Ginger-Apple Tart
Servings Per Recipe: 12
Per Serving: 18 mg chol., 7 g Fat, total, 0 mg calcium, 0 mg Thiamin, 14 g carb., 0 mg Niacin, 1 g pro., 48.59 IU vit. A, 0.18 mg iron, 120 kcal cal., 0.59 mg vit. C, 1 g fiber, 28 mg Potassium, 6 g sugar, 83 mg sodium, 0.061 µg Cobalamin (Vit. B12), 0.035 mg Riboflavin, 4.032 µg Folate, 0.02 mg Pyridoxine (Vit. B6), 0 g Monounsaturated fat, 0 g Polyunsaturated fat, 0 g sat. fat