This is a perfect tart to enjoy Christmas season- delicate and fragrant crust with sweet & sour filling.
Addition of ground gingerbread cookies makes this crust so incredibly delicious and takes a humble apple pie into a whole new level of flavour. You can use cranberries instead of red currants and they will work great as well.
Ingredients for 25 cm form
For the crust: In a food processor mix all ingredients until they get like wet sand consistency. Remove from the food processor, work with the crust shortly just to combine it. Transfer it to the bowl, wrap it with plastic foil and chill in a fridge for 30-60min.
Squeeze the lemon juice into a big bowl.
Peel the apples, remove the cores. Cut the apples into eights. Transfer them to a bowl with lemon juice. Mix and set aside.
Put sugar and water on a pan. Heat (but do not stir with a spoon) until sugar is caramelised and golden. Add butter and mix until well incorporated.
Add apples, red currant and spices to the caramel sauce. Mix everything and cook for a while.
Dissolve starch in a few tbsp of water. Add the liquid to the fruits and mix all together. Remove from the heat and cool down.
Butter and dust the 25 cm tart form with a flour.
Remove the crust from the fridge and divide it into 2 parts, one larger and one smaller (60%- 40%). Roll the bigger part for 3-4mm thickness, Cover the bottom and sides of the form with the crust, pressing down nicely.
Layer the crust with fruit and spices filling.
Roll the smaller part of the pastry and cut desire shapes (hearts, flowers, stars). Place them nicely on fruits and brush them with beaten egg.
Bake for 45-50 minutes in 190 C degrees.
Remove from the oven and cool down completely before cutting. All juices released during baking will be absorbed.
Dust with powdered sugar and serve.