Dessert Italian

Semolina shortbread with caramelised apples

Name: Semolina shortbread with caramelised apples
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: /italian
Ingredients: 120g unsalted butter, softened, plus extra to grease; 1/4 cup granulated sugar; 150g (1 cup) plain flour; 50g (1/4 cup) fine semolina; 1/2 teaspoon vanilla extract; 200g mascarpone; 1 tablespoon pure icing sugar; 40g (2 tablespoons) unsalted butter; 3 golden delicious apples, peeled, core removed, sliced; 20ml (1 tablespoon) lemon juice; 20ml (1 tablespoon) amaretto liqueur (or brandy); 5 tablespoons caster sugar

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Semolina shortbread with caramelised apples

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Topped with golden caramelised apples, this Italian-style shortbread will melt in your mouth.

120g unsalted butter, softened, plus extra to grease
1/4 cup granulated sugar
150g (1 cup) plain flour
50g (1/4 cup) fine semolina
1/2 teaspoon vanilla extract
200g mascarpone
1 tablespoon pure icing sugar

Caramelised apples

40g (2 tablespoons) unsalted butter
3 golden delicious apples, peeled, core removed, sliced
20ml (1 tablespoon) lemon juice
20ml (1 tablespoon) amaretto liqueur (or brandy)
5 tablespoons caster sugar

Method

1.

Preheat the oven to 140°C. Brush a 36 x 11cm loose-bottomed fluted tart pan with butter.
2.

In an electric mixer, beat the butter and granulated sugar together 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.
3.

Bake for 40 minutes or until cooked but still pale.
4.

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.
5.

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.