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Author Notes: Maple apple lattice shortbread tart —Oh Sweet Day!
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 pieces Granny Smith apples, peeled cored and cubed
- 4 teaspoons unsalted butter
- 1 cup brown sugar
- 4 tablespoons maple syrup
- 1 1/2 teaspoons ground cinnamon
- To prepare crust, sift the flour and salt in a large bowl. Set aside.
- Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
- Reduce the speed to low and beat in the flour mixture until just incorporated.
- Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
- To prepare apple filling, put apples, butter, sugar, maple syrup and cinnamon in a skillet. Cook over medium heat for about 20 minutes, stirring occasionally, until the apples are very soft and almost fall apart into a puree. Remove from heat and allow to cool to room temperature.
- Preheat oven to 350F. Grease a tart pan with a removable bottom.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
- Roll the remaining dough out and cut into 1/2 inch width strips. Lay 3 or 4 strips over the filling, evenly spaced, and then weave with the remaining strips diagonally. Adhere the ends to the edge of the shell.
- Bake the tart for 40 to 45 minutes, until the crust is slightly brown on the edges.
- Serve with vanilla ice cream.