Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
30 Mins
Total Time
6 Hours 5 Mins
Makes 8 servings

This shortbread crust is the perfect foil for ice cream.

How to Make It

Step 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).

Step 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).

Step 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.

Ratings & Reviews

hdstava's Review

November 08, 2012
I have made this twice for dinner parties. I didn't bother making my own caramel sauce but used store bought and topped with salted peanuts. The crust is too hard and slips off the plate when using a fork, it is delicious however. I will make my own pie crust, sprinkle with sugar and cinnamon the next time I make it. It was delicious and everyone really likes having their own individual desert.