Apple Tart with Chocolate Ginger Crust

I created this tart recipe to enter in the Key Ingredient "Apple" contest. Aside from being beautiful, it is deliciously rich with apple flavor. I think the best part is applesauce. If you don't want make the whole tart, you should at least make the applesauce. For some reason I've only made it once before. It's quick and easy, and it's still the best I've ever eaten.

Apple Tart with Chocolate Ginger Crust

serves 10

Ingredients:
Chocolate Ginger Tart Crust:
1-1/4 cups all purpose flour
¼ cup cocoa powder
¼ cup sugar
½ t. ground ginger
¼ t. salt
1 T. candied ginger, minced (Ginger Chews recommended)
6 T. margarine, cut up
2 T. shortening
3 to 5 T. ice water

Applesauce:
2 lbs. gala apples, peeled, cored, and chopped
½ cup apple cider
2 T. apple cider vinegar
2 T. white sugar
1 T. brown sugar
½ t. cinnamon
¼ t. ground ginger

Topping:
3 green apples
2 T. apple jelly
1 T. coarse sugar (optional)

Directions:
Make the crust:
Put flour, cocoa, sugar, ground ginger, salt, and candied ginger into a food processor and pulse to combine. Add margarine and shortening and process until mixture forms crumbs, about 10 seconds. Add 3 T. ice water and pulse a few times. Process just until dough pulls away from the sides of the bowl. If dough does not come together, add more ice water, 1 T. at a time. Remove dough and press into bottom and sides of a 9-inch tart pan with removable sides. Refrigerate the pan for at least one hour. Heat the oven to 375 degrees. Bake the tart for 20 minutes, checking often for “puffs.” (Flatten any puffs with the back of spoon.) Let cool before filling.

Make the applesauce:
Place all applesauce ingredients into a medium saucepan and mix. Simmer over medium low heat until the apples are soft and most of the liquid is absorbed, stirring occasionally, about 15 minutes. Mash the apples. Remove from heat and let cool to room temperature. (The applesauce can be made ahead and stored in the refrigerator for several days. It should be room temperature when you are ready to make the pie.) You may have leftover applesauce.

Assemble the pie:
Heat the oven to 400 degrees.

Fill the tart shell with applesauce to just below the rim.

Peel, core, and thinly slice the green apples. Arrange the slices in a circle on top of the applesauce.

Warm the apple jelly, then brush over the apple slices. Sprinkle on the coarse sugar if using.

Bake 45 minutes or until apples are softened and lightly browned.

Let cool. Serve slightly warm or at room temperature.