Apple Tarts with Ice Cream Part 1

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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