Apple Tarts with Ice Cream Part 1

Course : Tarts
Serves: 6
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Ingredients:

1 1/2 pound Puff pastry dough
6 large Cooking apples (like Newton, Pippin, Granny Smith)
4 1/2 tablespoons Butter
1/3 Cup Sugar
3 tablespoons Calvados
1 large Egg lightly beaten
1/4 Cup Caramel sauce:
1 Cup Sugar
3/4 Cup Whipping cream
3 tablespoons Unsalted butter, cut in Small pieces
---Caramel ice cream:
8 large Egg yolks
2/3 Cup Sugar
 

Preparation / Directions:

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)


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