Mini Tarte Tatin for 18 Lucky People (17, if no one's looking!!!)

Step 1: Peel, core and cube 4 - 5 juicy, golden delicious apples!

Step 2: Caramelize apples with butter and sugar.

Step 3: Perfectly caramelized apples!

Step 4: Prepare a buttery, crumbly, melt-in-your-mouth Shortcrust Pastry (I love Jamie Oliver's Old Fashioned Sweet Shortcrust Pastry, flavored with a hint of cinnamon!)

Step 5: Line tartlet tins with pastry, and fill with a generous amount of filling.

Step 6: Bake in a preheated oven for about 15 minutes (during which I advice you to exit the kitchen! These tarts will fill the kitchen with a wonderful aroma...)

And finally...savour the freshly baked tarts with a nice dollop of thick cream, ice cream or freshly prepared Crème Patissiere! (unfortunately, I ran out of extra eggs to prepare the pastry cream...)

And as promised...

These babies are so buttery and wonderfully luscious, I had to share the recipe! Plus, its ridiculously easy to make! (Warning: These cookies are highly addictive. I highly recommend baking 2 batches if having guests over at your place.)

Viennese Shortbread Biscuits (Adapted from 'The Big Book of Beautiful Biscuits' by The Australian Women's Weekly)

Have ready:

250g butter
1/2 cup icing sugar
1 -1/2 cups plain flour
1/2 teaspoons vanilla

Then...

Beat butter and icing sugar until light and fluffy. Add in vanilla essence and beat until combined. Fold in flour, spoon mixture into a piping bag fitted with a star tube and pipe 4 cm lengths onto greased oven trays. Bake for 15 minutes in a moderate oven until lightly golden.

Enjoy!