Get ready to indulge in the ultimate no-bake holiday treat! This decadent tart (or pie, if you prefer) features a crunchy gingersnap cookie crust, spiced baked apples, creamy mascarpone whipped cream, and a fresh apple topping. The mix of tart Granny Smith and sweet Cosmic Crisp apples creates a delightful contrast, with cinnamon and vanilla adding that cozy warmth.
Pair it with our 2022 īS Riesling Ice Wine, and you’ve got a showstopper dessert that will wow your guests. Perfect for any special occasion, it’s sweet (but not too sweet), satisfying, and sophisticated—all without turning on the oven! 🍏🥂
Ultimate No-Bake Apple Mascarpone Tart
Recipe by Tanya Miller
Serves: 8
Suggested wine pairing: 2022 īS Riesling Ice Wine
INGREDIENTS:
For the filling:
2 Granny Smith apples
2 suitable pie apples - we used Cosmic Crisp b/c we love the texture and they don’t brown as easily
3 Tbsp butter
5-6 Tbsp brown sugar (or to taste)
1-2 Tbsp lemon juice, depending on sweetness of apples; if you need more liquid add a splash of water
1- 1½ tsp vanilla (or to taste)
1½ tsp cinnamon
1 Tbsp cornstarch
1 Tbsp water
½ c (4 oz) Mascarpone cheese (to spread in the pie crust)
For the crust:
6 Tbsp melted butter - we used salted
10 oz gingersnap cookies - we used Trader Joe’s Triple Ginger
2 Tbsp sugar (or to taste)
For the topping:
1 Cosmic Crisp apple finely diced, about ¼ in
1 c heavy whipping cream
½ c Mascarpone cheese at room temperature
2 Tbsp powdered sugar (or to taste)
Pinch of salt
Optional: Cinnamon for dusting the top
Special Equipment:
Tart or pie pan
DIRECTIONS:
In a food processor, add cookies and blend until finely ground. Add melted butter and sugar, pulse to combine well. Lightly butter sides of tart pan. Spread the cookie crumbs over bottom of pan as evenly as possible. From the center out, gently but firmly press the crumbs with a flat bottomed measuring cup out to edges and up the sides. Take extra care to press the sides firmly. Use your thumb to press down as the cup pushes up. This will make the crust easier to remove from the pan. Chill for 2-3 hours.
Wash and peel the 4 apples for the filling. We did about ⅓ inch dice. In a medium sauce pan over low-med heat, melt the butter, then add brown sugar, apples, cinnamon and lemon juice. Stir frequently for 6-8 min until slightly tender. While the apples cook, mix the water and cornstarch together to make a slurry. When apples are ready, turn the heat to low and pour the slurry into the apples, stirring constantly until it thickens - about 30 seconds or so. Remove from heat and let cool.
Once the crust is chilled, carefully place the tart on a large can or upside down bowl to hold it and gently remove the side pan from the tart. You can keep the bottom of the tart pan underneath if you want.
Spread ½ c mascarpone evenly over top of crust. Next, add the cooled apple mixture, refrigerate until set - minimum of 1 hour, ideally 2+.
For the topping, dice the Cosmic Crisp (we did not peel these and you may not want to use all of them). Whip the cream, vanilla and pinch of salt to a very soft peak. Add the mascarpone and continue to whip to desired consistency. Spread the whipped topping over the apples in the tart. We chose to leave the edges without the topping to show the pretty apples. Top with as many fresh apples as you’d like.
Using a fine sieve, dust a little cinnamon over for garnish. Slice and serve with a glass of chilled Ice wine!
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