Apple Tarts With Ice Cream Part 1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Puff pastry dough,
6 large: Cooking apples, (like
Newton, Pippin,
Granny Smith),
4 1/2 tbsp: Butter,
1/3 cup: Sugar,
3 tbsp: Calvados,
1: Egg, lightly beaten
1/4 cup: Caramel sauce:,
1 cup: Sugar,
3/4 cup: Whipping cream,
3 tbsp: Unsalted butter, cut in
Small pieces,
Caramel ice cream:,
8: Egg yolks,
2/3 cup: Sugar,
, see part 2 for more
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp