Apple Tarts With Ice Cream Part 1

Title: APPLE TARTS WITH ICE CREAM PART 1

Categories: American, Spago, Desserts

Yield: 6 servings

1 1/2 lb Puff pastry dough

6 lg Cooking apples

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

1978. Preheat oven to

325. Roll

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

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

2 for sauce and ice cream