I'm starting to think everything is better with browned butter. When I brown butter (I say that as though it happens every day) my husband always walks into the kitchen saying "it smells good!". It's butter browning and it's an amazing smell. There should be candles that smell like browned butter. I made this apple shortbread as an adaptation of Smitten Kitchen's peach shortbread and upon the recommendation of a friend. I wanted to bring an apple dessert to my friend's BBQ and something that didn't require a pie server or forks. This was the perfect answer. Apples and browned butter is like fall in a pan.
Apple Shortbread, adapted from Smitten Kitchen
1 cup white sugar
1 teaspoon baking powder
2 3/4 cups plus 2 tablespoons flour
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup (2 sticks) browned butter*
1 large egg
2 apples, I used granny smith, peeled, cored and sliced thin
* Melt butter in a small/medium saucepan over medium-low heat until it turns a golden brown with brown specs. Transfer to small bowl and set it in the freezer until solid (about 30 minutes).
Preheat the oven to 375°F. Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Lay apple slices over crumb base, overlapping slightly. Scatter remaining crumbs evenly on top and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool and cut into squares.
ليست هناك تعليقات:
إرسال تعليق