Apple tarts with ice cream part 1
6 servings
Ingredients
| Quantity | 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) | ||
Directions
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)