Apple Tarts With Ice Cream Part 1



	Apple Tarts With Ice Cream Part 1 desserts, american 1 1/2 lb puff pastry dough 6 large cooking apples (like 1 newton, pippin, 1 granny smith) 4 1/2 tablespoon butter 1/3 cup sugar 3 tablespoon calvados 1 egg, lightly beaten 1/4 cup caramel sauce: 1 cup sugar 3/4 cup whipping cream 3 tablespoon unsalted butter, cut in 1 small pieces 1 caramel ice cream: 8 egg yolks 2/3 cup sugar 1 (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)