Baked Apple Shortbread with Pepper Cream
Served as a dessert, this Baked Apple Shortbread with Pepper Cream is good with a caramel ice cream topping.
Prep Time:
25 mins
Total Time:
45 mins
Servings:
6 servings
Ingredients
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1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
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6 small Jonathan apples (2-1/2 to 3 oz. each), cored and quartered, peeled if desired)
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2 tablespoons lemon juice
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2 tablespoons honey
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4 teaspoons finely chopped crystallized ginger
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Coarsely ground black pepper
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Milk
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1 tablespoon sugar (optional)
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1 recipe Pepper Cream (see recipe below)
Directions
1.
Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Meanwhile, arrange apple quarters in six 6-ounce custard cups or 4-inch regular or disposable tart pans. In a small bowl stir together the lemon juice, honey, and ginger. Drizzle over apples. Sprinkle lightly with coarsely ground pepper; set aside.
2.
Unfold piecrust. Brush lightly with milk. Sprinkle sugar evenly over piecrust, if desired. Cut into 12 wedges. Drape 2 pastry wedges over apples in each cup or tart pan, allowing corners to hang over edge of pan or cup. Place cups or pans in a 15x10x1-inch baking pan. Bake for 20 minutes or until crust is golden brown. Serve warm with Pepper Cream.
Pepper Cream
In a medium bowl with chilled beaters, beat 1/2 cup whipping cream, 1/2 teaspoon sugar and a dash to 1/8 teaspoon cayenne pepper until soft peaks form. Cover and refrigerate until serving (up to 30 minutes).
Nutrition information
Calories 285, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 7` mg, Sodium 135 mg, Carbohydrate 51 g, Total Sugar 28 g, Fiber 5 g, Protein 1 g. Daily Values: Vitamin C 16%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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