Katie Moose’s Fall Apple Tart
½ lb. ginger snaps
¼ cup sugar
½ stick butter, melted
½ cup pecans, sliced almonds or walnuts
Crush the ginger snaps in a food processor. Pour into a pie plate. With your hand or a spoon mix in sugar, butter and nuts. Press into pie plate
1 8 oz. package cream cheese
½ tsp. vanilla
2 tbls. sugar
Beat together the ingredients in a bowl. With a flat knife gently spread over crust.
3 apples, thinly sliced
½ cup brown or white sugar
1 tbsl cinnamon
¼ tsp. nutmeg
½ tsp. ground ginger
Juice of ½ lemon
Preheat oven to 350°
Arrange the apples in circles on the crust.
In a bowl combine sugar, cinnamon, nutmeg and ginger. Sprinkle on apples and squeeze juice on top.
Bake 25 minutes, or until just slightly browned and apples tender.
Peaches, cranberries or pears can be substituted for the apples.
Ground cardamom can be added as a spice.
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