Apple Tarts W/ Ice Cream

-CARAMEL ICE CREAM-
8 Egg yolks
2/3 c Sugar
2 c Milk
2 c Whipping cream
1 Vanilla bean; split
1 c Caramel sauce

Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick & line six
individual tart pans. Peel,core,& thinly slice the apples. Heat 3 tbs.
butter in skillet, saute apples 3-4 min. until golden. Sprinkle sauteing
apple slices w/ sugar. Meanwhile,warm Calvados in saucepan. Pour warm
brandy over apple slices, cover skillet for a few seconds,uncover,ignite.
Fill tart pans w/ flambeed apple slices. Cut remaining 1-1/2 tbs. 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
w/ cookie cutter;place on top of tarts,leaving sides open. Gently brush
dough w/ beaten egg. Bake in preheated oven 30 min., until golden brown.
Serve w/Caramel Ice Cream. SAUCE: Combine sugar & 1/2 cup water in heavy
saucepan. Cook on med. heat 15-20 min., until sugar turns light golden
brown. Don’t let sugar burn. Remove saucepan from heat, immediately add
cream,stirring until smooth. Add butter, let melt in sauce. Stir to combine
thoroughly. Serve warm or chilled. If not using at once, cover w/plastic
wrap, store in refrigerator. ICE CREAM: In 3-qt. bowl,whisk egg yolks
together w/ sugar. Set aside. Pour milk & cream into saucepan,add split
vanilla bean. Heat just to boiling point to scald,then remove pan from
heat. Pour a little scalded milk & cream into egg mixture, stir gently.
Gradually add & mix in remaining milk & cream. Return pan to stove, cook
over med. to low heat,stirring constantly until mixture coats wooden spoon.
Strain into bowl over ice. Stir in Caramel Sauce. Freeze in ice-cream
maker, according to directions.

SPAGO

W. SUNSET BLVD.; LOS ANGELES

RAYMOND CABERNET SAUVIGNON, 1978