- Preparation: 70min
- Cooking Time: 40min
- Serves: 16-32 Portions
EVOO Shortbread Base & Topping
Pre heat oven to 160°C.
Put the shortbread ingredients in a food processor, pulse until it comes together. Divide the dough into half and wrap one half with plastic wrap. Refrigerate for 1 hour until firm. Roll out the other half of the dough between 2 sheets of Baking Paper to 4mm thick. Using various size shaped heart shaped cutter, cut shapes from rolled out dough. Refrigerate the shapes on a sheet pan until firm to handle.
Line a slice tray (20 cm by 30 cm ) with Baking Paper. Using a greased metal spatula press the chilled dough into the base of the slice tray. Blind bake the base for 20 minutes or until golden brown.
For the filling, combine the Granny Smith and Pink Lady apples and Lemon Juice in a very large bowl. Add the granulated Sugar, Cinnamon, and Nutmeg and mix well. Pour the apple mixture in a large pan and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the base, leaving a ½-inch border.
Place the shortbread hearts on top of the apples. Bake for 20 minutes until brown. Allow to cool completely in the slice tray. Remove the slice and dust with icing. Serve hot or cold with a scoop of Vanilla Ice-Cream.