Crispy Apple Tart and Pecan Toffee Shortbread Recipes

Crispy Apple Tart. Dessert recipe with apple filling and a yummy. crunchy, oats and brown sugar topping.

Crispy Apple Tart. Dessert recipe with apple filling and a yummy. crunchy, oats and brown sugar topping.

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Crispy Apple Tart


Ingredients

Filling:

  • 3 Granny Smith apples (pealed, cored, and sliced crosswise (about 1 1/2 pounds).)
  • 2 teaspoons all purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup apple jucie
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons cold butter (diced)

Topping:

  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup all purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/3 cup butter (softened)

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a 10 inch cast iron skillet, place apple slices for filling, sprinkle with flour and salt. Drizzle with apple and lemon juice, tossing to combine. Scatter diced butter over apple mixture.
  3. In a medium bowl, combine brown sugar, flour, oats, cinnamon, ginger, clovers and salt for topping, add butter. Blend with fingertips until mixture resembles coarse crumbs. Sprinkle over apple mixture.
  4. Bake until oat mixture is lightly browned and filling is bubbly, approximately 30 minutes. Let stand for 10 minutes before serving.
  5. *** Makes approximately 4 servings.

Pecan Toffee Shortbread. Perfect dessert cookie recipe. Made with chocolate and pecans in a crunchy bar. 

Pecan Toffee Shortbread. Perfect dessert cookie recipe. Made with chocolate, toffee and pecans in a crunchy bar.

Listen to recipe:

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Pecan Toffee Shortbread


Ingredients

  • 1 cup butter (softened)
  • 2 cups all purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • 2 Tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped peacans
  • 1 1/2 cups semisweet chocolate morsels (melted)
  • 1/2 cup chocolate covered toffee bits

Instructions

  1. In a large bowl, beat butter at medium speed with a mixer until creamy.
  2. In a medium bowl, combine flour, confectioners’ sugar and corn starch. Add flour mixture, cream, vanilla, and pecans to butter, beating until well combined. Wrap dough in plastic wrap, and refrigerate for 2 hours.
  3. Preheat oven to 350 degrees F.
  4. Line baking sheet with parchment paper. Set aside.
  5. On a lightly floured surface, roll dough to 1/4 inch thickness. Using a 2 inch square cutter, cut out dough, rerolling scraps twice. Place 1 inch apart on prepared baking sheet.
  6. Bake until lightly browned, 12 to 14 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
  7. Dip half of each cookie in melted chocolate, and place on baking sheet lined with parchment paper. Sprinkle toffee bits on top of chocolate. Let stand until chocolate is set, approximately 1 hour. Store in airtight container up to 5 days.
  8. ***Makes approximately 3 dozen cookies.
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