Apple Tarts With Ice Cream Part 1
Serving Size : 6
Ingredients for prepare Apple Tarts With Ice Cream Part 1
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 1/2 | lb | Puff pastry dough |
| 6 | lg | Cooking apples (like |
Newton, Pippin,
Granny Smith
apple tarts with ice cream part 1 |
| 4 1/2 | tb | Butter |
| 1/3 | c | Sugar |
| 3 | tb | Calvados |
| 1 | | Egg, lightly beaten |
| 1/4 | c | Caramel sauce: |
| 1 | c | Sugar |
| 3/4 | c | Whipping cream |
| 3 | tb | Unsalted butter, cut in |
Small pieces
Caramel ice cream:
apple tarts with ice cream part 1 |
| 8 | | Egg yolks |
| 2/3 | c | Sugar |
recipe Apple Tarts With Ice Cream Part 1
SOURCE: SPAGO, W. SUNSET BLVD; LOS
apple crisp recipe oats
ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in.
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thick and line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter in
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skillet, saute apples 3-4 minutes until golden. Sprinkle sauteing apple slices with sugar. Meanwhile, warm Calvados in saucepan. Pour
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warm brandy over apple slices, cover skillet for a few seconds, uncover, ignite. Fill tart
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pans with flambeed apple slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay
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1 piece on each tart. Drizzle warm Caramel Sauce over tart fillings to glaze. Roll out remaining puff
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pastry dough until 1/8-in. thick. Cut out tops to cover tart shells. Cut
Apple Tarts With Ice Cream Part 1
design in center of each top with cookie cutter; place on top of tarts,
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leaving sides open. Gently brush dough with beaten egg. Bake in preheated oven 30 minute,
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until golden brown. Serve with Caramel Ice Cream. (see part 2 for sauce and ice cream)
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