Recipe By : Life & Times: Idaho State Journal: 6-30-99
Serving Size : 4 Preparation Time :0:00
Categories : Pies & Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*pastry*
1 2/3 cups all-purpose flour
pinch salt
1/2 cup unsalted butter
2 tablespoons sugar
1 egg
1 teaspoon water
*filling*
2 1/4 pounds golden delicious apples
*caramel*
1/2 cup sugar
1 tablespoon water
1/4 cup unsalted butter
1/2 vanilla bean
*garnish*
1/2 cup pecans
1 1/8 cups pine nuts
1/2 cup pistachios
vanilla ice cream
Pastry:
Sift flour and salt into a bowl, then rub in butter. Stir in sugar.
Lightly beat egg, then mix it and enough water into the dry
ingredients to bind. Wrap dough in plastic wrap. Refrigerate 30
minutes. Preheat oven to 375 degrees F. Lightly butter four 4 inch
molds, baking pans or ramekins, at least 1 inch deep. Peel and core
apples; cut each into six equal segments.
To make the caramel:
Melt sugar, water and butter. Split vanilla bean and scrape out
seeds. Add to caramel ingredients and cook all to light caramel
color. Add apple segments and cook 2 or 3 minutes. Add nuts to
caramel, separate from apples. Cook 5 minutes. Roll out dough into
circle 1/8 inch thick. Using the bottom of a mold as guide, cut four
discs. Bake on baking sheet at 375 degrees F for 7 to 10 minutes
until golden. Remove and turn oven down to 340 degrees F. Remove nuts
from caramel apple mixture; line molds with overlapping apple slices,
using most of syrup. Cover top of each with pastry disc. Bake 10 to
15 minutes at 340 degrees F. Let tarts cool; turn upside down onto a
serving plate. Top with spoonful of ice cream, and around each, spoon
some of the caramel and nuts from the pan.
