Form the dough into a ball and roll out
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.
© 1986 Jeremiah Tower. All rights reserved.