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.

Baked Apple Shortbread with Pepper Cream + enlarge image
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1 users rated this recipe an average rating of 1.0
Makes:
6 servings
Prep:
25 mins
Bake:
20 mins 400°F
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Baked Apple Shortbread with Pepper Cream

Ingredients
1/2
15 ounce package folded refrigerated unbaked piecrust (1 crust)
6
small Jonathan apples (2-1/2 to 3 oz. each), cored and quartered, peeled (if desired)
2
tablespoons lemon juice
2
tablespoons honey
4
teaspoons finely chopped crystallized ginger
 
Coarsely ground black pepper
 
Milk
1
tablespoon sugar (optional)
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

Ingredients

1/2
cup whipping cream
1/2
teaspoon sugar
 
Dash to 1/8 teaspoon cayenne pepper

Directions

  1. 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
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