• 1 pound plus 4 tablespoons butter
• 1 cup granulated sugar
• 4 cups all-purpose flour
• ½ teaspoon salt
• ½ cup dried apricots
• ½ cup light sugar syrup
• 6 apples, Pippin or Granny Smith
• ¼ cup superfine sugar
• 1 recipe chantilly cream

Mix 1 pound butter and the sugar together until the sugar is incorporated, being careful to just barely mix it. Add the flour and salt and mix. The dough will become crumbly and then pull together when it’s mixed.

Form the dough into a ball and roll out ½ inch thick on a lightly floured board. Cut into 4-inch circles and place on a parchment-lined cookie sheet. Chill for 1 hour.

Heat the oven to 250°F.

Bake cookies until firm, about 45 minutes to 1 hour. They should be white, not golden, in color.

Meanwhile, put the apricots and syrup in a saucepan and simmer, covered, until the apricots are soft, about 20 minutes. Puree and put through a sieve. Keep warm.

Peel, core, and slice the apples. Melt 2 tablespoons butter in a sauté pan, add the apples and sauté over low heat until they are soft but still hold their shape, about 8 minutes. Add the superfine sugar, remaining butter, and a pinch of salt; cook another 8 minutes, swirling to pull the sauce together.

Divide the apples over the shortbread and top with the chantilly cream and apricot sauce.