Apple Ginger Tart

1 pie crust

Filling

½ cup packed brown sugar

2 tablespoons finely chopped crystallized ginger

2 tablespoons cornstarch

1 teaspoon ground cinnamon

4 medium cooking apples, peeled and thinly sliced (about 4 cups)

Sauce

1 ¼ cups apple cider

2 tablespoons butter or margarine

2 tablespoons packed brown sugar

1 tablespoon cornstarch

2 tablespoons bourbon or water, if desired

Heat oven to 450º. Place cookie sheet in oven while oven preheats. Place pie crust in 9-inch tart pan with removable bottom. Bake on preheated cookie sheet for 7 minutes.

Meanwhile, in a large bowl, mix filling ingredients except apples until blended; add apples and toss until evenly coated.

In crust-lined plate, arrange apples in concentric circles, overlapping slices and using all of apples, beginning at the outside edge and working toward center.

Cover top of tar with foil; place on preheated cookie sheet. Bake 40 minutes. Remove foil; bake 8-10 minutes longer or until apples are tender and crust is golden brown. Place tart pan on cooling rack; cool 30 minutes while making sauce.

In a 1-quart saucepan, heat cider to boiling over high heat. Boil 4-6 minutes, stirring occasionally, until reduced to 1 cup. Stir in butter and brown sugar; continue boiling 2 minutes, stirring occasionally. In a small bowl, stir cornstarch into bourbon until dissolved. Stir bourbon mixture into sauce; boil 1 minute, stirring constantly.

To serve, cut tart into wedges; serve with warm sauce.