Shortbread Tarts with Spiced Apples and Candied Pecans

By Lori

6 Person

80 Minutes

0 Calories

Lundberg Family Farms Sweet Dreams dark chocolate-dipped rice cakes added an extra crunch to the standard shortbread crust, and the apples came together easily in a sauté pan with warm spices and a touch of brown rice syrup. We utilized rice syrup again to candy the nuts that finish off these tarts. Seasonal fruit can be substituted for the apples, whether it’s rhubarb in spring or peaches and blueberries in the summer. Serve with a big scoop of vanilla ice cream.

Ingredients

For the shortbread tarts

Vanilla ice cream, for serving
Candied pecans, for garnish
1 tsp. dried ginger
1 tsp. dried cinnamon
1 tbsp. brown rice syrup
5 apples, peeled and chopped
4 large, dark chocolate-dipped rice cakes, divided
1 cup butter, softened
1/2 cup granulated sugar
2 cups flour

For the candied pecans

2 cups chopped pecan
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. salt
2 tbsp. brown rice syrup
2 tbsp. packed dark brown sugar
2 tbsp. butter

Method

01

For the candied pecans: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
02

In a large skillet, melt the butter over medium heat. Add the brown sugar, brown rice syrup, salt, cinnamon, and ginger. Stir together, then cook until bubbly, stirring constantly.
03

Add the pecans, then cook 2 to 3 minutes, stirring constantly, until pecans are well coated. Spread the mixture onto the parchment-lined baking sheet.
04

Bake the pecans 6 to 8 minutes or until golden brown. Cool completely, about 30 minutes.
05

For the shortbread tarts Preheat oven to 375°F.
06

In a large bowl, combine the flour and sugar and then cut in the butter until the dough is crumbly, but holds.
07

Roughly chop four rice cakes; mix into to the dough.
08

In a 12-cup muffin tin, evenly shape the dough in each tin to form the tarts; place the tin in the freezer for 15 minutes.
09

In a large saucepan, combine the apples, brown rice syrup, cinnamon, and ginger, then cook together until the juice from the apples is just released.
10

Remove the muffin tin from freezer; divide the spiced apples evenly among the tarts.
11

Bake for 25 minutes or until golden brown, rotating the pan in the oven every 10 minutes to ensure even baking.While the tarts are baking, finely chop the remaining rice cakes to make a crumble for garnish.
12

Remove the baked tarts from the oven. Allow to cool in the muffin tin for a few minutes, then run a knife around each tart to remove from pan.
13

To serve, garnish a tart with the crumble, then top with some candied pecans and a scoop of vanilla ice cream.

Related Tags

Dessert Recipes

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Christmas Desserts

Shortbread Tarts with Spiced Apples and Candied Pecans

4.8

( By Lori )

01 Information

Grade medium
Serving 6 servings
Prep Time 10 Mins
Cook Time 70 Mins
Total Time 80 Mins

02 Ingredients

For the shortbread tarts

Vanilla ice cream, for serving

Candied pecans, for garnish

1 tsp. dried ginger

1 tsp. dried cinnamon

1 tbsp. brown rice syrup

5 apples, peeled and chopped

4 large, dark chocolate-dipped rice cakes, divided

1 cup butter, softened

1/2 cup granulated sugar

2 cups flour

For the candied pecans

2 cups chopped pecan

1/2 tsp. ginger

1/2 tsp. cinnamon

1/2 tsp. salt

2 tbsp. brown rice syrup

2 tbsp. packed dark brown sugar

2 tbsp. butter

03 Method

Step 1

For the candied pecans: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2

In a large skillet, melt the butter over medium heat. Add the brown sugar, brown rice syrup, salt, cinnamon, and ginger. Stir together, then cook until bubbly, stirring constantly.

Step 3

Add the pecans, then cook 2 to 3 minutes, stirring constantly, until pecans are well coated. Spread the mixture onto the parchment-lined baking sheet.

Step 4

Bake the pecans 6 to 8 minutes or until golden brown. Cool completely, about 30 minutes.

Step 5

For the shortbread tarts Preheat oven to 375°F.

Step 6

In a large bowl, combine the flour and sugar and then cut in the butter until the dough is crumbly, but holds.

Step 7

Roughly chop four rice cakes; mix into to the dough.

Step 8

In a 12-cup muffin tin, evenly shape the dough in each tin to form the tarts; place the tin in the freezer for 15 minutes.

Step 9

In a large saucepan, combine the apples, brown rice syrup, cinnamon, and ginger, then cook together until the juice from the apples is just released.

Step 10

Remove the muffin tin from freezer; divide the spiced apples evenly among the tarts.

Step 11

Bake for 25 minutes or until golden brown, rotating the pan in the oven every 10 minutes to ensure even baking.While the tarts are baking, finely chop the remaining rice cakes to make a crumble for garnish.

Step 12

Remove the baked tarts from the oven. Allow to cool in the muffin tin for a few minutes, then run a knife around each tart to remove from pan.

Step 13

To serve, garnish a tart with the crumble, then top with some candied pecans and a scoop of vanilla ice cream.

04 Author