Place all of the ingredients for the apple filling into a large bowl. Carefully fold the ingredients together so that the apples are covered in sugar and spices. Be careful that you do not break the apples apart. 

Set apples aside and let them sit for 30 minutes to release liquid from the apples. 

Preheat the oven to 350ºF and spray a 9-inch tart pan (we used this pan) with non-stick cooking spray.

Prepare the gingersnap crust and place the ginger snaps in a food processor and process until they turn into crumbs. Add the brown sugar, cold butter, and kosher salt to the food processor and pulse the ingredients together until the mixture turns into a crumbly consistency. 

Pour the gingersnap crumble into the greased tart pan and carefully press the crumble into the bottom of the tart pan and then up the sides. Using the bottom of a measuring cup to press the bottom of the crust works great. 

Place the crust into the oven and bake for 5 minutes. 

Remove the crust from the oven and let it cool. 

Meanwhile, place a strainer over a saucepan and then pour the apple mixture into the strainer, using a spatula to scrape all the liquid into the bowl. 

Let any excess liquid from the apples drain into the saucepan. Move the apples around gently allowing them to release any other liquid. 

Set the apples aside and scrape as much of the excess spices and liquid from the stainer into the saucepan. 

Place the saucepan on the stove top and add the orange juice, water, and honey to the saucepan with the apple drippings and whisk all the ingredients together. 

Bring the mixture to a boil over medium/high heat and then let it simmer for 3-4 minutes. 

Remove from the heat and add 1 tablespoon of butter. Whisk until the butter is melted and then cover the saucepan to keep the mixture cool. 

Create the apple tart rose by lining the gingersnap crust with the spiced apple slices. Place the apples skin side up around the edge of the tart so they overlap lap each other until one row of apples is complete. 

Repeat step 14 until and continue to overlap apples rows that move to the center of the tart pan. When you get to the middle, roll three apple slices together and place them in the center of the tart creating a rose shaped center.*   

Fill any hole in the tart with pieces of apple that may have been broken. 

Brush the top of the tart with the orange juice reduction using a pastry brush. 

Place the tart in the oven for 30 minutes at 350ºF. 

REmove from the oven and paint the tart with the remaining orange juice reduction and place the tart back into the oven and bake for an additional 15 minutes. 

Remove from the oven and let the tart cool for 1-2 hours to set.  

Serve with ice cream or cool whip.