Apple Tarts With Ice Cream Part 1 Recipe

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Apple Tarts With Ice Cream Part 1 Recipe

 



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Apple Tarts With Ice Cream Part 1

 

Ingredients

1 1/2 lb puff pastry dough
6 large cooking apples (like
1 newton, pippin,
1 granny smith)
4 1/2 tbsp butter
1/3 cup sugar
3 tbsp calvados
1 egg, lightly beaten
1/4 cup caramel sauce:
1 cup sugar
3/4 cup whipping cream
3 tbsp unsalted butter, cut in
1 small pieces
1 caramel ice cream:
8 egg yolks
2/3 cup sugar
1 (see part 2 for more)



 

Preparation

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)

 

 

Servings: 6

 

 

 

 


 

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