Serves 6
INGREDIENTS
- 120g unsalted butter, softened, plus extra to grease
- ¼ cup granulated sugar
- 150g (1 cup) plain flour
- 50g (¼ cup) fine semolina
- ½ tsp vanilla extract
- 200g mascarpone
- 1 Tbsp pure icing sugar
Caramelised apples
- 40g unsalted butter
- 3 apples, peeled, core removed, sliced
- 1 Tbsp lemon juice
- 1 Tbsp amaretto liqueur or brandy
- 5 Tbsp caster sugar
METHOD
- Preheat the oven to 140°C. Brush a 36 x 11cm tart pan with butter or line with baking paper.
- Mix together the butter and granulated sugar for 2 minutes until pale. Slowly start adding the flour and semolina with the vanilla and a pinch of salt until all the ingredients are incorporated. Carefully press into the prepared pan and use a fork to prick the mixture.
- Bake for 40 minutes or until cooked but still pale.
- Meanwhile, to make the apples, melt butter in a large pan over medium heat. Add apples and cook until golden. Sprinkle with lemon juice, amaretto and sugar. Reduce heat to low and cook until golden and caramelised. Set aside to cool.
- To serve, whip the mascarpone with the icing sugar. Cut the shortbread into 6 wedges and spread each piece with some mascarpone. Top with the apples and drizzle with their pan juices.
Approx. per serve: 2497kJ | fat total 37g | saturated fat 24g | protein 5g | carbs 59g
