Maple Apple Crisp Shortbread Tarts

Breton Shortbread Dough

• 1/2 cup unsalted butter
• 1/2 cup maple sugar
• 1/8 cup egg yolks
• 1 cup flour
• 1/2 tablespoon baking powder
• 1 pincée salt

Maple Apples

• 6 Royal Gala or Cortland apples (preferably organic)
• 1/2 cup maple sugar
• 1/2 teaspoon cinnamon

Topping

• Maple sugar
• 2 tablespoons maple butter

Equipment

1. 6 metal circles (pastry-cutters), 9 cm (3 1/2 in) in diameter
2. Pastry bag (optional)

Shortbread

1. Using an electric mixer, cream the butter with the maple sugar.
2. Add the egg yolks. In a bowl, combine flour, baking powder and salt, then add to the egg mixture. Beat for 12 minutes.
3. Cover with plastic wrap and refrigerate for at least 1 hour.
4. Once the dough has cooled, use a rolling pin to roll the dough to a thickness of 8 cm (3 1/8 in).
5. Insert the 6 metal circles into the dough. Keeping them in the circles, place the cut-outs onto a parchment-lined baking sheet. Set aside.

Maple Apples

1. Preheat oven to 170°C (340°F).
2. Cut apples in half, remove cores, and slice thinly.
3. Place on a baking sheet lined with parchment paper. Sprinkle with maple sugar and cinnamon. Bake for 12 minutes.
4. Remove from oven and allow to cool.

Assembly

1. Preheat oven to 165°C (330°F).
2. Arrange the slices of one apple on each of the shortbread rounds in a rosette pattern. Sprinkle with maple sugar.
3. Bake for 40 minutes.
4. Remove from oven and allow to cool. Unmould with a thin knife.
5. Apply (preferably with a pastry bag) a decorative dot of maple butter to the centre of each tart.