Apple Tarts with Ice Cream Part 1
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
puff pastry
|
|
| 6 | large |
apples
|
*
|
| 4 ½ | tablespoons |
butter
|
|
| ⅓ | cup |
sugar
|
|
| 3 | tablespoons |
calvados (apple brandy)
|
*
|
| 1 | large |
eggs
lightly beaten |
|
| ¼ | cup |
caramel syrup
|
* |
| 1 | cup |
sugar
|
|
| ¾ | cup |
heavy whipping cream
|
|
| 3 | tablespoons |
butter, unsalted
cut into small pieces |
|
| Caramel ice cream | |||
| 8 | large |
egg yolks
|
|
| ⅔ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
puff pastry
|
|
| 6 | large |
apples
|
*
|
| 68 | ml |
butter
|
|
| 79 | ml |
sugar
|
|
| 45 | ml |
calvados (apple brandy)
|
*
|
| 1 | large |
eggs
lightly beaten |
|
| 59 | ml |
caramel syrup
|
* |
| 237 | ml |
sugar
|
|
| 177 | ml |
heavy whipping cream
|
|
| 45 | ml |
butter, unsalted
cut into small pieces |
|
| Caramel ice cream | |||
| 8 | large |
egg yolks
|
|
| 158 | ml |
sugar
|
|
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)
