Ingredients Jump to Instructions ↓

  1. 1 Sugar Dough - (see recipe)

  2. 8 Cooking apples (small)

  3. 6 tablespoons 90ml Unsalted butter - (3 oz)

  4. 1/2 cup 99g / 3 1/2oz Sugar

  5. 4 tablespoons 60ml Calvados or Cognac

  6. 1/2 lb 227g / 8oz Puff Pastry - (see recipe)

  7. 1 Egg beaten with

  8. 1 tablespoon 15ml Water - for egg wash Vanilla ice cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Roll the Sugar Dough into two 11-inch squares. Put each on a parchment paper-lined tray and chill for 20 minutes. Cut eight 5-inch circles and fit them into eight 4- by 1/2-inch tartlette tins or flan rings. Trim away any extra dough and chill the tins in the refrigerator. Peel, core and slice the apples 1/4-inch thick. Melt 4 tablespoons of the butter in a skillet over medium high heat, add the apples and sprinkle with the sugar. Cook quickly, for 2 or 3 minutes so that the sugar caramelizes, but the apples remain slightly crunchy. Pour the Calvados over the apples and let the alcohol cook off for a few seconds. Remove the pan from the heat and set aside. Preheat the oven to 350 degrees. On a floured surface, roll the Puff Pastry to 1/8-inch thickness. With a 4-inch cookie cutter, cut 8 circles, rerolling scraps if necessary. With the tip of a small sharp knife, draw a design in the center of the puff pastry circles. Take care not to cut all the way through. Refrigerate until needed. Divide the apples equally among the tart shells. Place half a teaspoon of butter in the center of each. Top each with a puff pastry circle, leaving the sides unsealed. Bake for 40 to 45 minutes, or until the pastry is golden brown. Let them rest for about 10 minutes before serving. Remove the pies from the tins or rings. Place a tart in the center of each dessert plate, with a scoop of vanilla ice cream on the side. This recipe yields eight 4-inch tarts,


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