Whoaaa!!! Long time, no blog! Hopefully there won’t be this much of a stretch between posts again 🙂 Life has a way of derailing dessert sometimes.
This recipe that I’ll be posting today is a mixture of two of my favorite things. Apple pie, and shortbread. I heart me some shortbread, folks. My tummy could handle this whole recipe by itself. Or maybe my appetite could. My tummy might be angry if I ate the whole batch 😉
Shortbread is seriously one of the most simple desserts I know of. There are hundreds of recipes out there. You can use the one I’ve posted or substitute your own if you like. They are all basically the same.
1 stick unsalted butter
1 C. All purpose (plain) flour
1/3 C. Powdered sugar.
Preheat your oven to 300 degrees. Cream your your butter. Cut the flour and sugar into the butter till you have a uniform dough. It will look like a sugar cookie type dough. Now. Here’s the hard part. Don’t eat it all yet!!!! Save some to bake 😉 it will be worth it, I promise.
Now you can press all of this into an 8 inch pie or tart pan and make one big tart, or you can do what I did and make individual tarts for each person. I used four inch mini tart pans for this one. You shouldn’t have to use any cooking spray with this, due to all the butter in the shortbread, but if you’re like me and it makes you feel better it won’t hurt either. Just press the dough in the bottom of the pan so it’s even and put in the oven for 30-35 minutes.
Now while your shortbread is baking you need to get your apples ready.
2-4 Granny Smith apples
1/2 C Sugar
2 T. Cinnamon
Use 2-4 good sized Granny Smith apples. I use two. I like a little apple with my short bread. Use more if you like a little shortbread with your apple. Peel and core your apples and cut them in very thin slices.
Put all your apples slices in a bowl and add your cinnamon and sugar. Stir them well and then transfer them to a skillet on the stovetop. Put about 3 T. of butter in the skillet to keep them from sticking. Cook them on low to medium heat until they turn translucent. Remove them from the heat.
Now prep your cream cheese filling.
8 oz. (1 block) of cream cheese
1 1/2 C. Powdered sugar
2 tsp. Vanilla
Cream all of these ingredients together.
Once you have your short bread out of the oven and it has cooled, very carefully turn it out of the pans and place it on a serving dish. Spread a thick layer of the cream cheese filling onto the shortbread. Now place your apples on top. Slide them back into the oven for about 15 minutes to finish browning.
Take them out and let them cool. Serve with some homemade whipped cream.
There you go. Shortbread apple tarts. Enjoy y’all 🙂