Shortbread Tarts with Spiced Apples and Candied Pecans PT80M https://img2.recipesrun.com/201907/2019/1205/54/4/013184/300x200x90.jpg 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. 6 servings Ingredients: 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 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
Sponsored Links

Shortbread Tarts with Spiced Apples and Candied Pecans

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.
Read More
Shortbread Tarts with Spiced Apples and Candied Pecans
    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
    Sponsored Links
    Sponsored Links
    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
    Lori Lori
    69 Recipes
    Sponsored Links