Hearthside Apple-Sugar Cookie Tart
Sweetly crisp and reminiscent of cuddling up by the hearth, nibbling on these treats with a cup of hot cocoa.
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For 1 Batch(es)
- 4 tablespoon(s) butter or margarine, room temperature
- 2/3 cup(s) sugar
- 1 beaten egg
- 1 teaspoon(s) rum extract or vanilla
- 1 cup(s) flour
- Powdered sugar for rolling out
- Caramelized Apple Topping:
- 1 lg. or 2 small apples, peeled, cored and cut into 3/4-inch wedges
- 2 tablespoon(s) butter or margarine
- 2 tablespoon(s) brown sugar
- 2 tablespoon(s) granulated sugar
- Nonstick cooking spray
Hearthside Apple-Sugar Cookie Tart Directions
- Make Sugar Cookie Crust
In a large bowl, add the butter and sugar. With a stout spoon, mix well together. It doesn't have to be smooth and fluffy, just combined well. Add the egg and rum extract, continuing to mix together. Add the flour and mix until well incorporated. Sprinkle some powdered sugar on a work surface, transfer cookie dough and knead for 30 seconds. Roll out to about a 1/2-inch thick and the size that will fit an 8-9-inch nonstick,oven-safe skillet you will be using. If you don't have nonstick, a cast iron pan will work just fine.
Place rolled cookie dough on a sugar-dusted plate and put in refrigerator until needed.
In the meantime, preheat oven to 375-degrees F. Heat 2 tablespoons butter in your 8-9-inch nonstick, oven-safe skillet over medium high heat. When melted, sprinkle both sugars over the butter evenly. Now let cook until it becomes a light brown, or amber-colored. Keep an eye on this because once it starts to brown, it can burn in a matter of seconds, and you think baked on lasagna is hard to clean........
Lay your apple wedges in a circular pattern or however you choose. reduce heat to medium and cook apples for 5 minutes. Carefully, with a fork, flip each apple wedge over to cook on the other side, keeping your pattern. Dust with desired amount of cinnamon and let cook an additional 5 minutes. Grab your sugar cookie dough and carefully place it over the apples, pricking the top of it for vent holes. Immediately put the skillet into the oven and bake 12-14 minutes, or until the cookie is starting to brown. Immediately remove from oven to rest for 1 minute, NO LONGER. Grab a plate the same size or larger, and carefully invert your creation onto the plate. Spray a pizza cutter with nonstick cooking spray, or use a sharp, non serrated knife that has been sprayed, and cut into wedges. Enjoy while warm or let it cool to form an amazingly crispy, sugary, caramelized crust all around