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Semolina shortbread with caramelised apples
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 120g unsalted butter, softened, plus extra to grease
  • 62.50 ml granulated sugar
  • 150g (1 cup) plain flour
  • 50g (1/4 cup) fine semolina
  • 2.20 gm vanilla extract
  • 200g mascarpone
  • 12.00 gm pure icing sugar
  • 40g (2 tbsp) unsalted butter
  • 3 golden delicious apples, peeled, core removed, sliced
  • 20ml (1 tbsp) lemon juice
  • 20ml (1 tbsp) amaretto liqueur (or brandy)
  • 100.00 gm caster sugar
Instructions:
  • Preheat the oven to 140°C and generously butter a 36 x 11cm loose-bottomed fluted tart pan.
  • Using an electric mixer, beat together the butter and granulated sugar until pale, which should take about 2 minutes. Gradually add the flour and semolina along with the vanilla and a pinch of salt until well combined. Gently press the mixture into the prepared pan and use a fork to prick it.
  • Bake for 40 minutes, or until golden and cooked through.
  • In a large pan over medium heat, melt butter until sizzling. Add apples and cook until beautifully golden. Sprinkle with a touch of lemon juice, amaretto, and sugar. Reduce heat to low and caramelize the apples until they turn a deep golden hue. Let them cool down before using.
  • First, beat the mascarpone with the icing sugar until smooth. Cut the shortbread into 6 wedges and spread each with the mascarpone mixture. Finally, top with the apples and drizzle with pan juices before serving.

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