Apple Tarts with Ice Cream Part 1

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)