Shortbread tarts with spiced apples and candied pecans
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I developed this recipe with <a href="/users/661170-joanie-simon">Joanie Simon</a> as a part of the <a href="http://www.lundberg.com/">Lundberg Family Farms</a> Harvest Tour. As with any recipe, these shortbread tarts were a process of trial and error. What at first was going to be a stone-fruit cobbler, morphed into a Napoleon, and eventually became a tart once we discovered we had a shortbread recipe in mind and a muffin tin. <a href="http://www.lundberg.com/product/organic-sweet-dreams-rice-cakes-dark-chocolate/">Lundberg Family Farms Sweet Dreams</a> dark chocolate-dipped rice cakes added an extra crunch to the standard shortbread crust, and the apples came together easily in a sauté pan with warm spices and a touch of brown rice syrup. We utilized rice syrup again to candy the nuts that finish off these tarts. Seasonal fruit can be substituted for the apples, whether it’s rhubarb in spring or peaches and blueberries in the summer. Serve with a big scoop of vanilla ice cream.
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