Apple tarts with ice cream part 1

Yield: 6 servings

Measure Ingredient
1½ pounds Puff pastry dough
6 larges Cooking apples (like
Newton, Pippin,
Granny Smith)
4½ tablespoon Butter
⅓ cup Sugar
3 tablespoons Calvados
1 Egg, lightly beaten
¼ cup Caramel sauce:
1 cup Sugar
¾ cup Whipping cream
3 tablespoons Unsalted butter, cut in
Small pieces
Caramel ice cream:
8 Egg yolks
⅔ cup Sugar
(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)

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