Gingerbread Tart with Apple Cider Meringue: A Slice of Nostalgia with a Modern Twist

If you’re the kind of person who loves bold flavors, warm spices, and desserts that come with a little drama (hi, toasted meringue), this gingerbread tart with apple cider meringue is calling your name. It’s the kind of dessert that feels like a hug in edible form, but with enough sophistication to make it the centerpiece of any gathering. Let’s talk about why this tart deserves a spot on your table and how to make it shine.

The Tale Behind the Tart: A Dessert Worth Toasting

I first dreamed up this tart while sipping on a warm apple cider spiked with just a little Jack Daniel’s Tennessee Apple (you see where this is going). Gingerbread always brings me back to snowy afternoons, messy kitchen counters, and the kind of holiday chaos that smells like cinnamon and vanilla. But I wanted something a little fancier, a little unexpected—something that could hold its own at a dinner party and still feel homey. Enter: apple cider meringue.

The magic here is the balance of textures. You’ve got the crisp, buttery tart crust, the spiced and velvety gingerbread filling, and then the meringue—cloudlike, lightly sweetened, and kissed with a bit of cider. It’s the dessert equivalent of pulling on a well-worn sweater and pairing it with killer boots.

Tips to Nail This Gingerbread Tart

This isn’t your average throw-it-together dessert, but that’s what makes it fun. With a few tips, you’ll end up with a showstopper that’s as satisfying to make as it is to eat.

1. Crust 101: The Foundation of Greatness

A tart crust can be intimidating, but it’s honestly just pie dough in fancy clothing. The key? Keep your butter cold. You want those little pockets of fat that melt in the oven, creating a flaky texture. If the dough feels sticky or warm, pop it in the fridge for 10 minutes before rolling it out.

Pro Tip: Rolling out dough is way easier if you sandwich it between two sheets of parchment paper. Less mess, and you’re less likely to over-flour it, which can make the crust tough.

2. The Gingerbread Filling: Bold and Balanced

Gingerbread isn’t just about molasses (though it’s the star of the show). It’s the blend of spices—ginger, cinnamon, nutmeg, cloves—that gives it that signature warmth. And don’t skip the heavy cream; it adds richness that ties everything together.

If you’re feeling adventurous, try adding a splash of Jack Daniel’s Tennessee Apple, like I did. It doesn’t scream “boozy,” but it brings a subtle depth and a hint of fruitiness to the filling.

Troubleshooting Tip: If your filling cracks while baking, don’t panic. That’s what the meringue is for—cover it up and move on!

The Star: Apple Cider Meringue

Let’s be honest—meringue can feel a little extra, but trust me, it’s worth it. Apple cider syrup adds a hint of tartness to balance the sweetness, while cinnamon and vanilla keep it cozy. This part of the recipe actually comes from the very talented Buttermilk By Sam. I saw her recipe and new I had to put it on something! Here’s how to make sure your meringue is swoon-worthy:

1. Get Those Peaks Just Right

Soft peaks, stiff peaks—what does it all mean? Soft peaks are when the meringue holds its shape but flops over at the tip. Stiff peaks stand tall and proud, and that’s what you’re aiming for. The trick is patience; whip on medium speed and only crank it up once the sugar syrup is added.

2. Pouring the Syrup: Steady as She Goes

Hot sugar syrup can be intimidating, but you’re in control. Pour it in a thin, steady stream while the mixer is running. This creates the silkiest, most stable meringue. Just don’t rush it—burnt sugar splatters are no fun.

3. Torching for the Drama

If you have a kitchen torch, this is your moment to shine. Gently toast the meringue until golden brown. No torch? No problem. A quick blast under the broiler gets the job done—just keep an eye on it, because meringue goes from toasted to charred faster than you think.

Ingredient Swaps and Variations

This tart is pretty spectacular as is, but there’s always room for customization:

• No Molasses? Swap in dark corn syrup or even maple syrup for a lighter, less traditional flavor.
• Dairy-Free? Use coconut cream in place of heavy cream. It adds a subtle tropical note that pairs surprisingly well with the spices.
• Extra Spices? A pinch of cardamom in the filling or meringue takes the flavor up a notch.

Pairing Ideas: Make It a Meal

This tart is a dessert with presence, so pair it with a meal that can hold its own. Think
Crispy Pork Chops with Cauliflower Mash and Arugula Apple Salad, a hearty bowl of Rosemary Beef Stew, or a cranberry mulled bourbon—you can keep it simple.

Print Recipe

Gingerbread Tart with Apple Cider Meringue

Gingerbread tart meets airy apple cider meringue in this spiced dessert that’s bold, cozy, and topped with a golden toasted finish.

Prep Time40 minutes mins

Cook Time50 minutes mins

Chill Time30 minutes mins

Total Time2 hours hrs

Course: Dessert

Servings: 8 people

Equipment

• Mixing Bowls
• Food processor or pastry cutter
• Plastic Wrap
• Rolling Pin
• 9-inch tart pan with removable bottom
• Fork
• Parchment Paper
• Pie weights or dried beans
• Wire rack
• Whisk
• Saucepan
• Candy thermometer
• Stand mixer or electric hand mixer with whisk attachment
• Kitchen torch (optional)

Ingredients

For the Tart Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup 1 stick cold unsalted butter, cubed
• 1 large egg yolk
• 2 –3 tablespoons ice water

For the Gingerbread Filling:

• 1/2 cup unsulphured molasses
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter melted
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 tbsp Jack Daniel’s Tennessee Apple Optional but oh so good!

For the Apple Cider Meringue:

• 3 large egg whites
• 3/4 cup granulated sugar
• 1/3 cup fresh apple cider
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tsp vanilla extract

Instructions

Make the Dough:

• In a large mixing bowl or food processor, combine the all-purpose flour, granulated sugar, and salt.
• Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs.
• Add the egg yolk and mix until incorporated. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together when pressed between your fingers.

Chill the Dough:

• Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out and Bake:

• Preheat your oven to 375°F (190°C).
• On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom.
• Press the dough into the pan, trimming any excess from the edges.
• Prick the bottom of the crust with a fork to prevent bubbling.
• Line the crust with parchment paper and fill with pie weights or dried beans. Make sure to fill it all the way up, or the edges of the crust will sink down while baking.
• Bake for 15 minutes. Remove the parchment and weights, then bake for an additional 5 minutes until lightly golden.
• Allow the crust to cool slightly while preparing the filling.

Mix the Filling:

• In a large bowl, whisk together the molasses, brown sugar, granulated sugar, and melted butter until smooth.
• Add the eggs one at a time, whisking well after each addition.
• Stir in the heavy cream, ground ginger, cinnamon, nutmeg, cloves, salt, vanilla extract, and, if using, Jack Daniel’s Tennessee Apple.

Fill and Bake:

• Reduce the oven temperature to 350°F (175°C).
• Pour the gingerbread filling into the pre-baked crust.
• Bake for 30–35 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
• Remove from the oven and let the tart cool completely on a wire rack.

Prepare Apple Cider Meringue:

• In a small saucepan, combine the granulated sugar and fresh apple cider.
• Attach a candy thermometer to the side of the pan.
• Heat over medium-high heat, stirring until the sugar dissolves.
• Continue to cook without stirring until the syrup reaches 250°F (121°C).

Whip the Egg Whites:

• While the syrup is heating, place the egg whites in a clean, dry mixing bowl.
• Begin whipping on medium speed using a stand mixer with the whisk attachment or an electric hand mixer until soft peaks form.

Combine Syrup and Egg Whites:

• Once the syrup reaches 250°F, remove it from the heat.
• With the mixer on medium speed, carefully and slowly pour the hot syrup into the egg whites in a thin, steady stream.
• Be cautious to avoid splattering, as the syrup is extremely hot.

Add Flavors and Whip to Stiff Peaks:

• Add the ground cinnamon, salt, and vanilla seeds or extract to the meringue.
• Increase the mixer speed to high and continue whipping until the meringue is glossy and forms stiff peaks.

Assemble the Tart:

• Spoon or pipe the scaled-down apple cider meringue over the cooled gingerbread tart, creating decorative swirls or peaks as desired.

Toast the Meringue:

• Using a kitchen torch, carefully toast the surface of the meringue until golden brown.
• Alternatively, place the tart under the broiler on high for 1–2 minutes, watching closely to prevent burning.

Serve:

• Allow the tart to sit for a few minutes before slicing. Serve at room temperature or chilled.
• Store any leftovers in the refrigerator.

Notes

The Apple Cider Meringue recipe comes from the very talented Buttermilk By Sam – https://buttermilkbysam.com/apple-cider-meringue/

Notes

• Make Ahead: The gingerbread tart can be baked a day in advance and stored covered at room temperature. Prepare and add the meringue topping just before serving for best results.
• Safety Tip: When pouring hot sugar syrup into the egg whites, ensure the mixer is running to prevent the eggs from cooking unevenly.
• Flavor Variations: Feel free to adjust the spices in the filling or meringue to suit your taste. A pinch of ground cardamom or a splash of apple brandy in the filling can add an extra layer of flavor.
• Alternative Crust: If you prefer, use a graham cracker or ginger snap cookie crust for added flavor and texture.

Share on Facebook

Post on X

Follow us

Save