Apple Tarts with Ice Cream Part 1
- 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)
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)
