Ginger-Apple Tart

Name: Ginger-Apple Tart
Prep time: 25 min
Yield: 12
Ingredients: 1 egg, lightly beaten; 1 tablespoon water; 1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed; 2 tablespoons coarse or granulated sugar; 2 tablespoons finely chopped crystallized ginger; 2 baking apples, cored, halved and thinly sliced

Makes 12

Prep 25 m

Bake 20 m

Ingredients

1 egg, lightly beaten
1 tablespoon water
1/2 (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
2 tablespoons coarse or granulated sugar
2 tablespoons finely chopped crystallized ginger
2 baking apples, cored, halved and thinly sliced

Directions

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 of 3 In a small bowl, stir together sugar and ginger. Arrange apple slices over pastry, overlapping as necessary. Sprinkle with sugar mixture.
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