Apple Tarts with Ice Cream Part 1

Title:
Apple Tarts with Ice Cream Part 1

Yield:
6 Servings

Categories:
American,
Spago,
Desserts




Ingredients:





 1 1/2 lb Puff pastry dough


     6 lg Cooking apples (like


          Newton, Pippin,


          Granny Smith)


 4 1/2 tb Butter


   1/3 c  Sugar


     3 tb Calvados


     1    Egg, lightly beaten


   1/4 c  Caramel sauce:


     1 c  Sugar


   3/4 c  Whipping cream


     3 tb Unsalted butter, cut in


          Small pieces


          Caramel ice cream:


     8    Egg yolks


   2/3 c  Sugar


          (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)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini