Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Puff pastry dough

  2. 6 lg Cooking apples

  3. 4 1/2 tb Butter

  4. 1/3 c Sugar

  5. 3 tb Calvados

  6. 1 Egg, lightly beaten

  7. 1/4 c Caramel sauce:

  8. 1 c Sugar

  9. 3/4 c Whipping cream

  10. 3 tb Unsalted butter, cut in

  11. Small pieces Caramel ice cream: 8 Egg yolks

  12. 2/3 c Sugar

  13. 2 for more

  14. 1978. Preheat oven to

  15. 325. Roll out

  16. 1/2 dough until 1/8-in. thick and

Instructions Jump to Ingredients ↑

  1. 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)


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