Baked Apple Shortbread with Pepper Cream
15 ounce package folded refrigerated unbaked piecrust (1 crust)
small Jonathan apples (2-1/2 to 3 oz. each), cored and quartered, peeled (if desired)
tablespoons lemon juice
teaspoons finely chopped crystallized ginger
Coarsely ground black pepper
tablespoon sugar (optional)
recipe Pepper Cream (see recipe below)
- 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.
- 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.
cup whipping cream
Dash to 1/8 teaspoon cayenne pepper
- In a medium bowl with chilled beaters, beat whipping cream, sugar and cayenne pepper until soft peaks form. Cover and refrigerate until serving (up to 30 minutes).
Nutrition Facts(Baked Apple Shortbread with Pepper Cream)
- Per serving:
- 285 kcal cal.,
- 10 g fat
- (4 g sat. fat,
- 7 mg chol.,
- 135 mg sodium,
- 51 g carb.,
- 5 g fiber,
- 28 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet