This apple tart features a crisp gingersnap crust, thin spiced apple slices arranged into a beautiful rose, and a glossy honey-orange butter glaze. Baked until tender and fragrant, it’s an elegant yet approachable dessert that’s perfect for holiday gatherings or any special occasion.
Though it looks fancy, this tart is surprisingly straightforward — it just requires a bit of time and patience while you assemble the apple rose. If you enjoy simple holiday desserts, this tart pairs nicely with whipped cream or vanilla ice cream for a crowd-pleasing finish.
Simple Apple Tart Recipe
This apple tart swaps a traditional pastry crust for a gingersnap crust, giving the dessert warm spice and crisp texture. The gingersnap base is easy to make in a food processor and complements the cinnamon- and clove-spiced apples beautifully.
It may appear complicated at first glance, but assembling the tart is a calm, rewarding process. Take your time and you’ll be rewarded with a stunning dessert to serve family and friends.
Other reasons to make this easy apple tart
- Not your average apple pie—this tart uses a gingersnap crust for extra flavor.
- Thin, overlapping apple slices create an elegant rose-shaped filling.
- Most ingredients are common pantry staples.
- Ideal for bringing to parties when you want to impress without fuss.
Ingredients You Need
- Honeycrisp apples — sweet, crisp apples for balance.
- Granny Smith apple — a tart apple to balance sweetness.
- Gingersnaps — crushed to form the crust and used ground with the apples.
- Brown sugar — used in both the filling and crust for caramel notes.
- Warm spices — cinnamon, ginger, cloves, and nutmeg to flavor the apples.
- Salt — both table salt and kosher salt are used to enhance flavor.
- Cold unsalted butter — for the crust and for finishing the glaze.
- Orange juice — a small amount for the honey-orange reduction.
- Water — to thin the reduction slightly.
- Apple drippings — reserve the liquid released by the apples to flavor the glaze.
- Honey — gives the tart a shiny, natural-sweet glaze.
Ingredient swaps
If you don’t have orange juice, lemon juice adds a brighter, more tart finish. If you prefer not to use honey for the glaze, apricot jam or preserves can be brushed on for a sticky, fruity shine.
Tools You Need
- Mandolin — the easiest way to get uniformly thin apple slices so they bend without breaking.
- 9-inch tart pan — a pan with scalloped edges looks pretty, but a plain tart pan works fine.
- Small saucepan — for simmering the honey-orange-drippings reduction.
- Pastry brush — to brush the glaze onto the apples without pooling.
- Food processor — to crush gingersnaps and combine with butter for the crust.
How to Make a Simple Apple Tart
- Slice the apples. Slice apples uniformly at about 1/8 inch so each slice will bend without breaking. A mandolin ensures consistent thickness.
- Coat the apples. Place the apple slices in a bowl and fold in the ground gingersnaps, light brown sugar, cinnamon, ginger, cloves, nutmeg, and a pinch of salt. Let sit for about 30 minutes to draw out some liquid.
- Make the crust. Pulse gingersnaps in a food processor until they resemble coarse crumbs. Add brown sugar, cold butter cut into chunks, and kosher salt; pulse until crumbly.
- Press and prebake the crust. Press the gingersnap crumb into a greased 9-inch tart pan, pressing up the sides. Bake at 350°F for 5 minutes, then let cool 10–15 minutes.
- Make the glaze. Place a strainer over a small saucepan and pour the apple juices and spiced drippings through it. Combine the drippings with orange juice, water, and honey; simmer 3–4 minutes, then remove from heat and whisk in butter. Keep warm or covered.
- Assemble the apple rose. Arrange apple slices, skin side up, around the edge of the crust so they overlap. Continue layering rows toward the center, overlapping as you go. Roll 3–4 slices together to form the center rose and tuck it into the middle. Use broken or smaller slices to fill gaps.
- Bake and glaze. Brush the assembled tart with some of the glaze, bake at 350°F for 30 minutes. Remove, brush with remaining glaze, then continue baking another 15 minutes.
- Cool and serve. Let the tart cool for 1–2 hours to set before slicing. Serve at room temperature with whipped cream or vanilla ice cream if desired.
The Key to a Beautiful Rose
Creating the rose center is simple and meditative if you take your time. Follow these tips for a polished look:
- Uniform slices: Consistent thickness makes each row even and tidy.
- Reserve broken slices: Use imperfect pieces to patch small gaps at the end.
- Take your time: Lining each overlapping row carefully yields the best visual result.
- Make the center: Line up 3–4 slices, overlap, and roll them into a tight twist to form the rosebud you’ll place in the center.
FAQ
This tart is delicious by itself but pairs beautifully with whipped cream or vanilla ice cream. For added texture, sprinkle chopped walnuts or pecans on top of the cream.
What can I use instead of a gingersnap crust?
If you prefer not to use gingersnaps, substitute a store-bought refrigerated pie crust, graham cracker crumbs, or your favorite cookie crumb for the base.
Can I freeze apple tart?
Yes. For best results, assemble the tart unbaked, cover tightly with plastic wrap, and freeze for up to 3 months. Bake from frozen, adding a few extra minutes if needed.
Storage
Store the tart covered in the refrigerator for 3–4 days. After that it may begin to soften and lose some crispness from the crust.
More of our favorite apple desserts
Apple Dessert Recipes
- Apple Pie Bars
- Apple Cake with Cream Cheese Frosting
- Apple Crisp
- Easy Cinnamon Apple Bread
Apple Tart — Recipe Summary
In this recipe, apples are sweetened and spiced with cinnamon, ginger, cloves, and nutmeg, and arranged into an elegant rose atop a gingersnap crust. Prep time is approximately 1 hour (including resting), cook time about 40 minutes, and yields 9 servings.
Ingredients
Apple Filling
- 2 Honeycrisp apples, skin on, sliced into 1/8-inch slices
- 1 Granny Smith apple, skin on, sliced into 1/8-inch slices
- 2 tablespoons ground gingersnaps
- 1 tablespoon light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Crust
- 10 oz gingersnaps, crushed
- 2 tablespoons brown sugar
- 8 tablespoons cold butter, cut into chunks
- 1/2 teaspoon kosher salt
Other
- 2 tablespoons orange juice
- 1 tablespoon water
- 1–2 tablespoons apple drippings (from the sliced apples)
- 2 tablespoons honey
- 1 tablespoon butter (to finish the glaze)
Instructions (Concise)
- Toss sliced apples with ground gingersnaps, brown sugar, spices, and salt. Let sit 30 minutes to release juices.
- Preheat oven to 350°F and grease a 9-inch tart pan.
- Make the crust by processing gingersnaps, brown sugar, cold butter, and kosher salt until crumbly. Press into the tart pan and bake 5 minutes. Cool briefly.
- Strain apple juices into a small saucepan. Add orange juice, water, and honey; simmer 3–4 minutes. Remove from heat, whisk in butter, and reserve.
- Arrange apple slices around the tart, overlapping in concentric rows to form a rose, using rolled slices for the center. Fill gaps with smaller pieces.
- Brush with some glaze and bake 30 minutes at 350°F. Remove, brush again with remaining glaze, then bake 15 more minutes.
- Cool 1–2 hours before serving. Serve with ice cream or whipped cream if desired.
Tips & Notes
The center rose makes the tart look special — line 3–4 slices, overlap them, roll into a tight twist, and place in the middle. Use broken slices to patch holes and slice more apples if needed.
Nutrition (per serving)
Approximate: 307 kcal, Carbs 40 g, Protein 2 g, Fat 16 g, Fiber 2 g, Sugar 18 g. Use as an estimate only.