Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Puff pastry dough |
6 larges | Cooking apples (like |
\N \N | Newton, Pippin, |
\N \N | Granny Smith) |
4½ tablespoon | Butter |
⅓ cup | Sugar |
3 tablespoons | Calvados |
1 \N | Egg, lightly beaten |
¼ cup | Caramel sauce: |
1 cup | Sugar |
¾ cup | Whipping cream |
3 tablespoons | Unsalted butter, cut in |
\N \N | Small pieces |
\N \N | Caramel ice cream: |
8 \N | Egg yolks |
⅔ cup | Sugar |
\N \N | (see part 2 for more) |
SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out ½ dough until ⅛-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 1-½ 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 ⅛-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)