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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
Cook Time50 minutes
Chill Time30 minutes
Total Time2 hours
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.