1 1/2 lb Puff pastry dough 1 c Sugar
6 lg Cooking apples (like 3/4 c Whipping cream
Newton, Pippin, 3 tb Unsalted butter, cut in
Granny Smith) Small pieces
4 1/2 tb Butter Caramel ice cream:
1/3 c Sugar 8 Egg yolks
3 tb Calvados 2/3 c Sugar
1 Egg, lightly beaten (see part 2 for more)
1/4 c Caramel sauce:
SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON,
1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and
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)
Yields
6 servings