Baked Apple in a Shortbread Pastry with Cinnamon, this recipe, apples are peeled, sprinkled with lemon juice, rolled in brown sugar and topped with a cinnamon stick that will slowly release its fragrance.
Then put the apple on a shortbread dough, maintained by a round cut outs. After 30 minutes of cooking, you get an apple slush, a soft sponge that has absorbed the juice of apples and brown sugar caramelized on the edges…
Ingredients: Baked Apple Shortbread Pastry
For 6 people:
- 1 1/2 cups (150 g) of flour,
- 5 ounces (150g) butter,
- 1 pinch of salt,
- 1/2 csp (1 g ) of yeast powder,
- 3/4 cup (100 g) of sugar,
- 4 eggs
- 6 apples,
- 1 lemon
- 1/2 cup (100 g) of brown sugar.
Cooking instructions: Baked Apple Shortbread Pastry
Mix flour, butter, salt and baking powder to make a paste, either by hand or using a food processor. In a bowl, combine the egg yolks and sugar. Pour the mixture over the dough and work a few minutes until obtaining a smooth paste and sticky fingers. Wrap in plastic wrap and let stand 2 hours in refrigerator.
Peel the apples and remove the heart (it will be easier with a good apple corer). Rub generously with one lemon half for soaking and to prevent the apple from darkening. Roll the apples in brown sugar. Place a cinnamon stick in center of each apple.
Roll out the dough on 1/4 inch (8 mm ) thick on a floured work surface. Using a pastry cutter 3 inches (8 cm) in diameter and 1 inch (3 cm) height, cut 6 discs. Place biscuits on a baking tray lined with baking paper, leaving the round cutter in place to maintain the dough. Place apples in center of the cookie cutter and press lightly.
Bake at 360°F (180°c) for 30 minutes. At the exit of the oven, immediately remove the cookie cutter. The caramel may stick to the edges as it cools. Let cool before eating. Taste with a dash of chocolate sauce, whipped cream or a little ice cream.
Baked Apple in a Shortbread Pastry with Cinnamon
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