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Lucky Stars Ginger Spice Apple Tart

Lucky Stars Ginger Spice Apple Tart

Even without its stars this is a stellar dessert. This tart is gussied up with a special filling of apple, ginger and other spices before being topped with a delightfully cut top crust enhanced with stars before baking. Serve this special desert topped with whipped topping and candied ginger.


Lucky Stars Ginger Spice Apple Tart

Ingredients

6 prepared refrigerated single unbaked pie crusts, at room temperature
3 1/2 qt. (126 oz.) LUCKY LEAF® Premium Apple Fruit Filling
1 cup unsalted butter
1/4 cup finely chopped crystallized ginger
3 Tbsp. vanilla extract
4 tsp. ground cinnamon, divided
1 1/2 tsp. ground nutmeg
1 1/2 tsp. grated fresh ginger
Non-stick cooking spray
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
Frozen whipped dessert topping, thawed, or vanilla ice cream(optional)
Chopped crystallized ginger, for garnish (optional)

Method

  1. Preheat oven to 375°F conventional or 325°F convection.
  2. Roll out each pie crust into 13-14" circles. Place a pie crust into each of three 10" round tart pans with removable bottoms or deep-dish pie plates. Trim crust to the edge of the pan. Set aside.
  3. Using a 2-3" star cutter or other desired shaped cutter, make 5 to 6 cutouts in each of the three remaining pastry crusts. Set pastry and cutouts aside.
  4. In a large pot over medium heat, add pie filling, butter, crystallized ginger, vanilla, 3 tsp. cinnamon, nutmeg and fresh ginger until butter is melted, gently stirring frequently.
  5. Pour equal amounts of apple filling into each pastry-lined tart or pie pan. Place one pastry with the cutouts atop the filling of each tart. Trim pastry to edge of tart pan and gently press the top pastry to the bottom pastry to seal. If using a pie plate, fold top pastry under bottom pastry and pinch to seal; crimp edge as desired. Place star cutouts atop the pastry, leaving most of the openings in the crust exposed. Lightly coat pastry tops with nonstick cooking spray.
  6. In a bowl combine sugar and 1 tsp. cinnamon; sprinkle evenly over pastry shells. Place tarts on a foil-lined sheet pan.
  7. To prevent over-browning, cover the edge of the tart or pie with foil. Bake for 40 minutes. Remove foil. Bake an additional 10 minutes more, or until pastry is golden brown and filling is bubbly. Remove from heat and cool on a wire rack about 1 hour. Remove sides of the tart pan.
  8. To Serve: Cut each tart or pie into 8 slices and serve warm, topped with whipped topping if desired. Also, sprinkle with additional crystallized ginger, if desired.

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