![]() If cutting out strips, you will have leftover shortbread dough. Alternatively, cut out strips instead of the leaves and place them on a baking tray lined with parchment.Using the pie cutters, cut out fall leaf shapes and place them on baking trays that have been lined with parchment paper.First, roll the remaining shortbread dough out to a half-inch (1.3 cm) in thickness.To make a festive decorative topping, use these pie cutters.The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.Stir together and set aside to cool completely before adding to the tart pans.Remove from the heat and add the heavy cream.Cook the filling until it thickens and the apples should be fork tender.Melt the butter in a large skillet over medium heat and add all of the remaining filling ingredients except for the cream. ![]()
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