A Tart for Sharing
My kitchen smells like autumn right now. It is the smell of apples and spice. I am making my Ginger Spiced Apple Cranberry Tart. It is a simple, free-form tart. We call it “rustic.” That just means it doesn’t have to be perfect.
I love this tart because it is made for sharing. You bake it on one big sheet. Then you cut it into squares for everyone. It is perfect for a cozy afternoon. Do you have a favorite dessert to share with friends or family?
The Heart of the Tart
The filling is the best part. You mix tart cranberries with sweet apples. Then you add the secret: crystallized ginger. It gives a little warm, spicy kick. The orange zest makes everything taste brighter. Doesn’t that smell amazing?
Why does this matter? Mixing textures and tastes is important. Soft apples, pop-able cranberries, and chewy ginger make each bite fun. It keeps your mouth happy. *Fun fact: Cranberries bounce when they are fresh!* I still laugh at that.
A Lesson in Dough
Now, the dough might seem tricky. But it is just flour, cold butter, and ice water. The key is to keep everything cold. My grandson once used soft butter. We got a puddle, not a crust! We laughed and started over.
Why does this matter? Cold butter makes little pockets in the dough. In the oven, the butter melts. Those pockets become flaky layers. It is like a little magic trick in your oven. Have you ever had a baking mishap that turned into a good story?
Folding it With Love
After the dough is rolled out, you pile the fruit in the middle. Then you fold the edges up. It does not need to be neat. The folds hold all the sweet juices inside. It looks homemade and full of love.
This is my favorite step. You get to use your hands. You gently lift and fold the dough corners. It feels like you are giving the fruit a big hug. I think food tastes better when you make it with your hands.
The Final Shine
When the tart is baked, you add a shiny glaze. You melt apple jelly with the last bit of ginger. Then you brush it on. This step is quick. But it makes the whole tart sparkle.
This little shine matters. It adds a touch of sweetness. It also makes the colors of the fruit glow. It shows you took that extra moment to care. What is your favorite “finishing touch” on a dessert?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1½ cups (7½ ounces/213 grams) | For the dough |
| Table salt | ¾ teaspoon total | ½ tsp for dough, ¼ tsp for filling |
| Unsalted butter (chilled) | 12 tablespoons total | 10 tbsp for dough, 2 tbsp for filling |
| Ice water | 6 tablespoons | For the dough |
| Gala or Fuji apples | 2 pounds (907 grams) | Peeled, cored, sliced ¼ inch thick |
| Frozen cranberries | 4 ounces (1 cup / 113 grams) | Thawed |
| Granulated sugar | ½ cup (3½ ounces/99 grams) | For the filling |
| Crystallized ginger | 3 tablespoons | Finely chopped, divided |
| Orange zest | ½ teaspoon | Grated |
| Ground cinnamon | ¼ teaspoon | |
| Turbinado sugar | 1 tablespoon | For sprinkling on crust |
| Apple jelly | 2 tablespoons | For the glaze |
Instructions
Step 1: Let’s make the dough. Pulse the flour and salt in your food processor. Add the cold butter pieces. Pulse until it looks like little pebbles. Now, pour in the ice water while it runs. Stop when it just forms a ball. (Use very cold butter for a flaky crust.) Turn the dough onto plastic wrap. Shape it into a rectangle, wrap it tight, and chill for an hour. This patience is the secret.
Step 2: Time to roll. Put parchment on a baking sheet. Let your dough sit out for 5 minutes. Roll it on a floured surface into a big rectangle. Carefully roll it onto your pin to move it. Unroll it onto your baking sheet. Cover it and chill it again. A cold crust holds its shape beautifully.
Step 3: Preheat your oven to 400°F. Mix your sliced apples and cranberries in a bowl. Add the sugar, two tablespoons ginger, orange zest, cinnamon, and salt. Doesn’t that smell amazing already? Toss it all together with your hands. I still laugh at the pink cranberry juice on my fingers.
Step 4: Assemble your tart. Pile the fruit in the middle of your cold dough. Leave a big empty border. Dot the fruit with the butter pieces. Now, fold the dough edges up over the filling. It should look rustic, like a cozy blanket. What’s your favorite fall fruit? Share below!
Step 5: Bake it to perfection. Brush the dough with a little water. Sprinkle it with the turbinado sugar. Bake until golden and bubbly, about 45 minutes. Rotate the pan once halfway. Let it cool completely on the pan. (This lets the filling set so it’s not runny.) The waiting is the hardest part!
Step 6: The final touch is the glaze. Warm the apple jelly until it melts. Stir in your last tablespoon of crystallized ginger. Gently brush this shiny glaze over the fruit. Use the parchment to slide the tart onto a board. Slice it into big pieces. Serve with a smile.
Creative Twists
This tart is wonderful as written. But feel free to play. Use pears instead of half the apples for a softer flavor. Try a sprinkle of chopped pecans on top before baking for a lovely crunch. For a different spice, use a pinch of cardamom with the cinnamon. It’s so cozy. Which one would you try first? Comment below!
Serving & Pairing Ideas
This tart is a star on its own. A dollop of vanilla ice cream melts into the warm spices perfectly. For breakfast, a spoonful of plain yogurt is lovely. For a fancy touch, add a few fresh orange slices on the side. To drink, a hot mug of spiced apple cider is just right. For the grown-ups, a small glass of sweet dessert wine pairs beautifully. Which would you choose tonight?
Keeping Your Tart Tasty
This tart is lovely the next day. Let it cool completely first. Then wrap it tightly in plastic.
It will keep on the counter for two days. For longer storage, freeze the whole tart. Just wrap it well in foil first.
To reheat, warm slices in a 300°F oven. This crisps the crust back up. I once served a cold slice to my grandson.
He said, “Grandma, it’s good, but the crust is sad.” Warming it fixes that! Storing food well means no waste.
You get to enjoy your hard work twice. Have you ever tried storing it this way? Share below!
Fixing Common Tart Troubles
First, a soggy bottom crust. This happens if the filling is too wet. Toss your fruit with the sugar and let it sit.
Drain any extra juice before mounding it. This matters for a crisp, flaky bite. Second, dough that tears when you move it.
Chill it again after rolling. A firm dough is much easier to handle. I remember when my dough ripped like paper.
Chilling fixed it! Third, fruit that isn’t tender. Slice your apples thinly and evenly. They will cook through perfectly.
Getting these right builds your kitchen confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend. The results will be just fine.
Q: Can I make parts ahead? A: Absolutely. Make the dough two days before. Keep it chilled until baking day.
Q: I don’t have crystallized ginger. A: Use a pinch more ground ginger. The flavor will be a bit different but nice.
Q: Can I make a smaller tart? A: You can halve the recipe. Use a smaller baking sheet for a mini version.
Q: Is the orange zest needed? A: It adds a bright little spark. But your tart will still be delicious without it. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this tart. The smell of baking apples is pure happiness. It fills your home with warmth.
*Fun fact: Cranberries bounce when they are fresh!* I always think of that when I cook with them.
Thank you for letting me share my recipe with you. I would love to hear about your baking adventure.
Have you tried this recipe? Tell me all about it in the comments below. Happy cooking!
—Fiona Brooks.
Ginger Spiced Apple Cranberry Tart
Description
A rustic and festive tart featuring a flaky butter crust filled with sweet apples, tart cranberries, and warm crystallized ginger, finished with a shiny apple ginger glaze.
Ingredients
Instructions
- For the Dough: Combine the flour and salt in a food processor with a brief pulse. Add the chilled butter pieces and pulse until the mixture looks like coarse crumbs. While the processor is running, pour in the ice water and process just until the dough comes together, stopping to scrape the bowl if needed.
- Turn the dough out onto plastic wrap and shape it into a rectangle. Wrap it tightly and refrigerate for at least one hour or up to two days. (It can be frozen for a month; thaw completely before using.)
- Place parchment paper on a baking sheet. After letting the chilled dough soften slightly at room temperature, roll it out on a floured surface into a large rectangle. Carefully transfer it to the prepared baking sheet by rolling it onto your pin and unrolling it over the sheet. Cover with plastic and chill until firm.
- For the Filling and Assembly: Preheat your oven to 400°F with a rack in the lower-middle position. In a bowl, mix the sliced apples, cranberries, granulated sugar, two tablespoons of the crystallized ginger, orange zest, cinnamon, and salt.
- Mound the filling onto the center of the chilled dough, leaving a wide border clear. Scatter the butter pieces over the fruit. Fold the edges of the dough up and over the filling, sealing it to create a rustic tart with pointed corners.
- Lightly brush the dough with water and sprinkle with turbinado sugar. Bake until the crust is golden and the apples are tender, rotating the pan once during baking. Let the tart cool completely on the pan so the filling can set.
- Warm the apple jelly until melted, then stir in the remaining tablespoon of crystallized ginger. Brush this glaze over the fruit filling. Using the parchment paper, move the tart to a cutting board. Slice it in half lengthwise, then cut each half into individual pieces to serve.
Notes
- For best results, ensure the butter and water for the dough are very cold. Letting the tart cool completely is crucial for the filling to set and slice cleanly.
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