Title: Apple Tarts with Ice Cream Part 1
Categories: Dessert
Yield: 6 Servings
| 1 1/2 | lb | Puff pastry dough |
| 6 | lg | Cooking apples (like |
| | | Newton, Pippin, |
| | | Granny Smith) |
| 4 1/2 | tb | Butter |
| 1/3 | c | Sugar |
| 3 | tb | Calvados |
| 1 | | Egg, lightly beaten |
| 1/4 | c | Caramel sauce: |
| 1 | c | Sugar |
| 3/4 | c | Whipping cream |
| 3 | tb | Unsalted butter, cut in |
| | | Small pieces |
| | | Caramel ice cream: |
| 8 | | Egg yolks |
| 2/3 | c | Sugar |
| | | (see part 2 for more) |
SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON,
1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and
line six individual tart pans. Peel, core, and thinly slice the apples.
Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until
golden. Sprinkle sauteing apple slices with sugar. Meanwhile, warm
Calvados in saucepan. Pour warm brandy over apple slices, cover skillet
for a few seconds, uncover, ignite. Fill tart pans with flambeed apple
slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay 1 piece on
each tart. Drizzle warm Caramel Sauce over tart fillings to glaze. Roll
out remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover
tart shells. Cut design in center of each top with cookie cutter; place on
top of tarts, leaving sides open. Gently brush dough with beaten egg. Bake
in preheated oven 30 minute, until golden brown. Serve with Caramel Ice
Cream. (see part 2 for sauce and ice cream)