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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 3 tablespoons butter in skillet, saute apples

  17. 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

  18. 1-1/2 tablespoons butter in

  19. 6 pieces, lay

  20. 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

  21. 30 minute, until golden brown. Serve with Caramel Ice Cream. (see part 2 for sauce and ice cream)

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