Title: APPLE TARTS WITH ICE CREAM PART 1
Categories: American, Spago, Desserts
Yield: 6 servings
1 1/2 lb Puff pastry dough
6 lg Cooking apples (like
Newton, Pippin,
Granny Smith)
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:
8 Egg yolks
2/3 c Sugar
(see part 2 for more)
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)
