Apple Tart with Organic Ginger Glaze

Makes one 9×9 tart


  • One 9×9 sheet of puff pastry, thawed if frozen
  • 1 large Honey Crisp apple (or 2 small apples)
  • pinch of salt
  • ¼ cup milk (dairy free option – cashew)
  • 5 bags Tadin Organic Ginger Root Tea
  • ⅓ cup powdered sugar (alternative: powdered monk fruit sweetener)
  • ½ teaspoon pure vanilla extract
    • Optional: beet root powder for red hue and earthy sweetness


  1. Preheat the oven to 375°. Line a large baking sheet with parchment paper. Place a sheet of puff pastry on top of the parchment paper.
  2. Cut the apple in half through the stem. Remove the stem and core the apple to remove seeds. Slice apples into ¼ – ⅛ inch slices. Place 3 rows of overlapping apple slices on the puffy pastry almost to the edge. Sprinkle with a pinch of salt.
  3. Bake in the center of the oven for 15 minutes, then rotate and bake for another 15 minutes until the edges are golden and the pastry has puffed.
  4. While the tart bakes, cut the tags from 5 Tadin Organic Ginger Root tea bags. In a small pot over medium-low heat, heat milk until the edges just begin to bubble. Stir in the 5 tea bags, reduce heat to low, and let the tea steep for 5 minutes while continuously stirring so that milk does not burn. After 5 minutes, remove from heat and let steep for 5 more minutes.
  5. Remove the tea bags and gently squeeze each one to extract all of its flavor (being careful not to break the bag). Let the ginger tea-infused milk cool to room temperature (placing in the fridge if needed to speed up the process). Once cool, mix 2 teaspoons of the ginger milk with the vanilla and powdered sugar until smooth.
    • Optional: sprinkle in beet powder (add more ginger milk if the glaze is too thick to drizzle). Drizzle ginger glaze over apple tart.

Note: Serve warm with a cup of Organic Ginger Root tea and enjoy!

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