Pumpkin and Apple Tart

2 large baking apples, such as Macoun
¼ cup plus 1 tablespoon granulated sugar
2 teaspoons ground cinnamon
1½ tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter, melted
3 extra-large eggs, at room temperature
1 cup packed dark brown sugar
2 cups pumpkin purée
1 cup heavy cream, at room temperature
½ teaspoon ground ginger
¼ teaspoon ground allspice
½ teaspoon freshly ground black pepper
1 tablespoon grated fresh ginger
1 teaspoon kosher salt
1 teaspoon vanilla extract
One 11-inch tart shell made with Basic Pastry Dough and prebaked in a tin with a removable bottom
4 Italian amaretti macaroons, roughly crumbled
Whipped cream or premium vanilla ice cream (optional)

It’s an altogether sharper, lighter dessert that still tastes like comfort food, a necessary element for any holiday tradition.

Preheat the oven to 400°F.
Peel and core the apples, then cut them into Mi-inch-thick slices. Toss the apple slices in a bowl with ¼ cup of the granulated sugar, ½ teaspoon of the cinnamon, ½ tablespoon of the lemon juice, and the melted butter.
Beat the eggs and brown sugar together in a large bowl until the sugar is completely dissolved and the eggs are foamy. Add the pumpkin, cream, the remaining 1½ teaspoons cinnamon, the ground ginger, allspice, pepper, the grated ginger, salt, the remaining 1 tablespoon lemon juice, and the vanilla and beat together until thoroughly mixed. Pour the pumpkin custard into the tart shell. Starting at the outside of the tart, arrange the apple slices in overlapping concentric rings, covering the custard completely. Sprinkle the apples with the remaining 1 tablespoon sugar.
Bake until the custard is set and the apples are tender and caramelized, about 1 hour. Disc-reedy lift an apple near the center of the tart and insert a knife into the pumpkin custard. When the custard is set, the knife will emerge moist but clean. You can broil the tart briefly if the apples haven’t caramelized enough. Cool on a wire rack.
When the tart is cool, remove the sides of the tart tin. Just before serving, sprinkle with the amaretti crumbs. Serve with whipped cream or vanilla ice cream, if desired.