Apple Gingerbread Tart

My lovely French friend sent me some some French cookery magazines, and this tart was in one of them. The gingerbread isn't like our Parkin, it's a 'Pain d'épices', a spice cake. There's a recipe for one here
I love trying out new recipes with apples, and this tart was very different from the usual apple pie.
You could buy a gingerbread loaf and crumble it.

2 packs puff pastry, 6-8 apples [I used Gala], 8 slices gingerbread, 50g butter, 50g sugar, 1 egg yolk, cinnamon

Preheat oven 200C/gas6          you need a tart tin

Roll out with of the packs of pastry and line the tin. Prick all over with a fork.
Crumble the gingerbread and sprinkle over the pastry. Peel the apples and cut into quarters. Put these onto the gingerbread.
Cut the butter into pieces and put these in between the apple quarters. Sprinkle with sugar and cinnamon and cover with the second puff pastry. Make sure you press the edges firmly together. Brush with the beaten egg yolk.
Bake for 25 mins.

Ginger and apples go well together, and the gingerbread gives this tart an extra texture and flavour. My son didn't like it, so it's not to everyone's taste! I liked the unusual flavours and the textures of the pastry, gingerbread and soft apple. I cooked mine for an extra 10 mins as the apples weren't cooked.


Suelle said…
This sounds a delicious idea! I suppose the cake crumbs soak up the fruit juice, to prevent a soggy bottom.
Snowy said…
Yes they do Sue.
I'm a big fan of pain d'épices and I'm all for using it in dishes like this. Sounds like a fine combination to me. Pain d'épices works well in some savoury dishes like slow cooked winter casseroles too.

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