Apple Tarts with Ice Cream Part 1
Flaky puff pastry tarts filled with flambéed Calvados apples and caramel sauce, crowned with puff pastry cutouts and served warm with caramel ice cream.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minWatch the flames dance as brandy ignites over golden sautéed apple slices.
These individual tarts marry buttery puff pastry with boozy caramelized apples, creating an impressive dessert that tastes like autumn in Paris.
The open sides let the filling peek through, while decorative pastry tops add bakery-worthy flair.
Chef Tips
- Thaw puff pastry in the refrigerator overnight for easiest rolling
- Warm the Calvados before igniting for a more dramatic flambe
- Leave tart sides open so steam can escape and pastry stays crisp
- Make the caramel sauce and ice cream a day ahead to save time
Ingredients
Directions
Preheat oven to 325. Roll out ½ dough until ⅛ in. thick and line six individual tart pans.
Peel, core, and thinly slice the apples.
Heat 3 tablespoons butter in skillet, sauté apples 3 to 4 minutes until golden.
Sprinkle sautéing 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 1½ 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 ⅛ inch 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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