Leftover Sugar Cookie Crust
What to do with leftover sugar cookie dough? Simply roll out the dough and press into whatever tart pan that fits the amount left over from cookie baking. In my case, I had enough for a small rectangle tart pan.
leftover Vegan Sugar Cookie Dough
2 crisp and sweet apples, peeled, cored, and sliced
2 tablespoons sugar (vanilla sugar if you have it)
1/4 teaspoon ground cinnamon
4 tablespoons apricot jam
1-2 teaspoons filtered water
Preheat the oven to 350 degrees F.
Roll out the left over sugar cookie dough and press into the tart pan.
Trim off the edges and set aside.
Peel, core and slice the apples.
Lightly press the apples into the cookie dough crust and create a decorative design.
Sprinkle with the sugar evenly and dust with a bit of ground cinnamon.
Place the apple tart in the oven and bake till the cookie crust is a golden brown.
Your pan, the apples and the thickness of the cookie dough will determine the length of time, so check the tart every 10 minutes to insure the perfect cooked crust.
While the tart bakes, add the jam and water to a sauce pan and stir to thin.
Add more water if needed to create a syrup that you will brush onto the apples.
While the tart is hot, use a pastry brush and paint the apples for a high gloss shine.
Once the tart has cooled, but still warm, press the bottom up and lift the tart onto a platter or cutting board.
Slice and serve with Raw Whipped Vanilla Cashew Sweet Cream Dessert Topping or your favorite vegan ice cream.