Apple Ginger Tart
1 pie crust
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)
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.