Semolina Shortbread with Caramelized Apples

Name: Semolina Shortbread with Caramelized Apples
Ingredients: shortbread:; 120 g butter, softened; 62,5 ml (1/4 cup) sugar; 250 ml (1 cup) cake flour; 62,5 ml (1/4 cup) fine semolina; pinch of salt; 2,5 ml (1/2 teaspoon) vanilla essence; caramelized apples:; 30 ml (2 tablespoons) butter; 3 golden delicious apples, peeled, core removed, sliced; 20 ml (4 teaspoons) fresh lemon juice; 20 ml (4 teaspoons) amaretto liqueur or brandy; 100 ml (2/5 cup) sugar; 200 g mascarpone cheese; 20 ml (4 teaspoons) icing sugar

A wicked masterpiece !

Published 27 March 2021

Method

Preheat oven to 140 ºC. Grease a 36 x 11 loose-bottomed fluted tart tin.
Cream the butter and sugar. Add the flour, semolina, salt and vanilla essence and mix until all the ingredients are incorporated. Press into the prepared tin and use a fork to prick the mixture. Bake for 40 minutes until cooked and straw coloured.
Make the caramelized apples. Melt the butter in a frying pan. Add the apples and cook until golden. Sprinkle with the lemon juice, liqueur and sugar, reduce the heat and cook until caramelized. Set aside to cool.
Whip the mascarpone cheese with the icing sugar. Cut the short bread into six wedges and spread each wedge with some mascarpone cheese. Top with the apples and drizzle with the juices.