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- Step 1
Preheat the oven to 140°C. Brush a 36 x 11cm loose-bottomed fluted tart pan with butter.
- Step 2
In an electric mixer, beat the butter and granulated sugar together for 2 minutes until pale. Slowly start adding the flour and semolina with the vanilla and a pinch of salt until all the ingredients are incorporated. Carefully press into the prepared pan and use a fork to prick the mixture.
- Step 3
Bake for 40 minutes or until cooked but still pale.
- Step 4
Meanwhile, to make the apples, melt butter in a large pan over medium heat. Add apples and cook until golden. Sprinkle with lemon juice, amaretto and sugar. Reduce heat to low and cook until golden and caramelised. Set aside to cool.
- Step 5
To serve, whip the mascarpone with the icing sugar. Cut the shortbread into 6 wedges and spread each piece with some mascarpone. Top with the apples and drizzle with their pan juices.