This shortbread crust is the perfect foil for ice cream.
Southern Living SEPTEMBER 2012
1. Preheat oven to 350°. Pulse first 4 ingredients in a food processor 10 to 12 times or until mixture resembles coarse meal. Firmly press on bottom and up sides of 8 (3 3/4-inch) round tart pans with removable bottoms (about 7 Tbsp. per pan). Place tart pans on a baking sheet. Bake 25 to 30 minutes or until lightly browned. Cool completely on baking sheet on a wire rack (about 30 minutes).
2. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples and brown sugar. Cook, stirring constantly, 8 to 10 minutes or until tender and caramelized. Remove from heat, and stir in bourbon. Cool completely (about 30 minutes).
3. Let ice cream stand at room temperature 10 minutes or until softened; place ice cream in a large bowl, and stir in apple mixture. Cover and freeze 4 hours or until firm. Serve in tart shells with Caramel Sauce and pecans. Garnish, if desired.
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