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Individual Shortbread Tarts

For shortbread crusts:

1 3/4 sticks unsalted butter, cut into 1-tablespoon pieces
2 1/2 cups all-purpose flour
2/3 cup packed light brown sugar
1/2 teaspoon salt

For filling:

4 pounds Gala or Golden Delicious apples
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
1 1/4 cups granulated sugar
1 1/2 cups homemade fine dry bread crumbs
1 stick unsalted butter, melted

Preheat oven to 350°F and grease tart pans with removable bottoms.
Make shortbread crusts:
Pulse butter, flour, brown sugar, and salt in a food processor until mixture begins to form small lumps. Divide between tart pans and press onto bottoms and up sides.Only go 1/4 up as we are using pie pan.
Bake in middle of convection oven until pale golden, about 10 minutes. Leave oven on.
Prepare filling while crusts are baking:
Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick slices and toss with flour, lemon juice, and 1 cup sugar. Toss bread crumbs with melted butter.
Assemble and bake tarts:
Remove tart pans from oven and divide apple mixture between crusts, gently shaking pans to settle apples. Sprinkle crumbs evenly over tarts and sprinkle remaining 1/4 cup sugar over crumbs.
Bake tarts in middle of oven, placing a sheet of foil on rack below to catch any drips, until apples are tender and crumbs are golden brown, about 20 mins.

Hot Vanilla Drink

4 oz of Milk
1 t of sugar
1/2 t of vanilla
1/2 teaspoon of cinnamon
Pour the milk into a microwave-safe mug. Stir together the cinnamon and sugar, then stir into the milk. Mixing the cinnamon into the sugar first will help to keep it from floating on top. Stir in the vanilla. Place mug in the microwave and heat for 1 minute and 40 seconds, or longer for a warmer drink. Stir before drinking.