A filled shortbread is a confection with unlimited appeal. It reminds of the fragrances of childhood, making your house smell like sugar, spice and everything nice! These lovely apple tarts are an enticing combination of a shortbread crust, halved apple, a scattering of caramel, topped with a cinnamon stick that will slowly release its fragrance. It’s easier than making pie and more portable than a cupcake. Totally worth it because this thing is out of control good: You get an apple slush, a soft sponge that has absorbed the juice of apples and caramelized brown sugar on the edges. Perfect for a dessert or a fall brunch!
Ingredients: Baked Apple Shortbread Pastry
For 6 people:
- 1 1/2 cups (150 g) of all-purpose flour
- 5 ounces (150g) butter
- 1 pinch of salt
- 1/2 coffeespoon (1g) of baking powder
- 3/4 cup (100 g) of sugar
- 4 eggs
- 6 apples
- 1 lemon
- 1/2 cup (100 g) of brown sugar
Oven Baked Mashed Potato Cakes
1. Mix flour, butter, salt and baking powder, either by hand or using a food processor, to get a sanded texture. 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 and let stand for 2 hours in your refrigerator.
2. Peel the apples and remove the core (it will be easier with a good apple corer). Rub generously with one lemon half to prevent the apple from darkening. Coat the apples in brown sugar. Place a cinnamon stick in center of each apple.
3. Spread the dough on 1/4 inch (8 mm ) thick on a floured surface. Using a pastry cutter of 3 inches (8 cm) diameter and 1 inch (3 cm) height, cut 6 discs. Place the shortbread 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.
4. Bake at 360°F (180°C) for 30 minutes. Remove immediately the cookie cutter after baking. The caramel may stick to the edges as it cools. Let cool before eating. Taste with a dash of chocolate sauce, whipped cream or ice cream.
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(This recipe has been originally published on november 2011)